Soft Cake Filled with Chantilly Cream: An Unmissable Delight for All Occasions

This cream-filled cake is an elegant yet easy-to-make dessert. Wonderfully moist and generously topped with homemade whipped cream, it’s sure to delight anyone with a sweet tooth on any occasion. If you’re looking for a simple, light, and delicious recipe, this cream-filled cake is perfect for you!

Ingredients for a perfect moist cake

For the soft sponge cake:

• 4 eggs

• 120 g de sucre

• 120g of sifted flour

• 1 sachet of baking powder

• 1 teaspoon of vanilla extract

• A pinch of salt

 Homemade whipped cream:

• 40 cl of very cold, full-fat liquid cream (minimum 30% fat)

• 60g of icing sugar

• 1 sachet of vanilla sugar or a few drops of vanilla extract

For the (optional) topping:

• Red berries (strawberries, raspberries, blueberries)

• Chocolate shavings

• Sugar syrup or fruit juice to soak the cake

Steps for preparing a cake filled with whipped cream

1. Preparing the sponge cake

1. Preheat the oven to 180°C (gas mark 6).

2. In a bowl, crack the eggs and whisk them with the sugar until the mixture turns white and doubles in volume.

3. Add the vanilla extract, then gradually incorporate the sifted flour, baking powder and a pinch of salt.

4. Mix gently so as not to break the lightness of the dough.

5. Pour into a greased and floured tin (20 to 22 cm in diameter) and bake for 25 to 30 minutes. Check for doneness with a knife blade: it should come out clean.

6. Allow to cool completely before unmolding.

2. Making whipped cream

1. Place the cream, icing sugar and vanilla in a very cold bowl.

2. Whip at medium speed until stiff and creamy. Be careful not to over-whip, or the cream will turn into butter.

3. Keep refrigerated.

3. Assembling the cake

1. Once the sponge cake has cooled, cut it in half (or into three for a “layer cake” effect).

2. If you wish, soak each layer with a light syrup or fruit juice.

3. Spread a generous layer of whipped cream on the base, optionally add fruit or chocolate.

4. Cover with the second half of the sponge cake and smooth the edges.

5. Finish by decorating the top of the cake with the remaining whipped cream, fresh fruit or gourmet decorations.

Tips for a successful whipped cream-filled cake

• Very cold cream : For whipped cream that whips up well, use very cold heavy cream. You can also place your bowl and beaters in the freezer for 10 minutes beforehand.

• Light sponge cake : Do not beat the batter too much once the flour has been added, so as not to deflate the eggs.