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Vanilla cream cake served
Classic sponge cake layered with a rich homemade vanilla cream

Vanilla cream cake

Author: Flavelo
Recipes Cakes and Desserts
Praise be to simplicity: a well-made sponge and cooked vanilla cream pair never goes out of fashion. This cake is built on the foundations of 'Victoria Sponge', where the batter is buttery and dense, not light water sponge. The cream is whipped cream stabilised with custard, holding its shape for days.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Robot mixer
  • Long knife (for slicing)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 180°C. Line bottom of cake tin with baking parchment.

Tip: Don't grease sides if you want sponge to climb walls evenly.
2 ✓

Cream soft butter with sugar, then add eggs one by one. If it curdles (looks gritty), add a spoonful of flour.

Tip: Creaming puts air into fat, lifting the cake. (Mechanical leavening)
3 ✓

Mix in milk and vanilla, then fold in flour mixed with baking powder. Mix only until flour disappears.

Tip: Overmixing strengthens gluten in flour, making cake chewy and bread-like instead of short.
4 ✓

Bake batter 30-35 mins (skewer test). Let cool completely on wire rack.

Tip: Don't open oven door in first 20 mins, or cake collapses from temp fluctuation.
5 ✓

Meanwhile cook custard with 300 ml milk (thicker than usual). Let cool completely, covering with film to prevent skinning.

Tip: Thick custard stabilises whipped cream without gelatine.
6 ✓

Whip cold cream with icing sugar to stiff peaks. Loosen cooled custard with whisk, then fold in whipped cream.

Tip: Cream must be cold, otherwise fat cannot trap air.
7 ✓

Cut sponge in half, fill with cream, and coat outside too. Chill 1 hour before serving.

Recipe FAQ

Why did the centre dome?
Oven was too hot, edges baked sooner than middle. Or used too much baking powder.
Cream ran out.
Custard must cool completely before mixing with cream, otherwise cream fat melts from heat.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs (room temperature)
  • 100 g Butter (soft)
  • 100 ml Milk
  • 10 g Baking powder
  • 10 ml Vanilla extract
  • 200 ml Double cream (cold)
  • 40 g Vanilla custard powder (cook-in)
  • 300 ml Milk (for custard)
  • 50 g Icing sugar