Whipped Cream Cake
A light vanilla sponge cake base for a Dutch-style whipped cream cake, with jam, nougatine, fruit mix, and whipped cream.
- 2 hr
- 450 kcal
- Vegetarian
- Cake
- Dessert
Mellowpan tip: Makes 12 servings, plenty to share.
Ingredients
For 12 servings
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Steps
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Step 1:
Beat the eggs, sugar, and vanilla sugar until light and fluffy. Beat in a stand mixer on medium-high speed for about 10 minutes.
10 min -
Step 2:
Sift the flour and cornstarch and add them to the mixture.
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Step 3:
Fold gently into the mixture so the air whipped into it does not disappear.
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Step 4:
Pour the batter into a greased baking pan.
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Step 5:
Bake the cake base at 180°C/350°F in a conventional oven for 30 minutes.
30 min -
Step 6:
Check that the cake springs back when the top is pressed lightly.
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Step 7:
Let the cake cool in the pan for a few minutes, then remove it to a cake rack.
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Step 8:
Meanwhile, prepare the nougatine and jam according to the recipe if you have not already done so.
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Step 9:
Let the cake cool completely before cutting it. If using a 20 cm/8-inch springform pan, cut the cake into three layers.
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