Cream-Filled Sponge Cake
Ingredients
For the sponge cake
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the cream filling
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional topping
Powdered sugar for dusting
Fresh fruits or berries
Instructions
Preheat oven to 180°C (350°F). Line a rectangular baking pan with parchment paper.
In a large bowl, beat the eggs and sugar together until thick, pale, and fluffy. This may take 5 to 7 minutes. Add vanilla extract and mix.
In another bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread evenly. Bake for 10 to 15 minutes, or until the cake is lightly golden and springs back when touched.
Remove from the oven and let it cool completely.
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Once the cake is cool, cut it in half horizontally or into two equal layers. Spread the whipped cream evenly over one layer, then place the second layer on top.
Dust with powdered sugar or decorate with fresh fruits if desired.
Slice and serve chilled or at room temperature.