Sponge Cake with Whipped Cream 🍰🍓✨

A light and airy sponge cake layered with fluffy whipped cream and decorated with fresh raspberries—simple elegance in every bite.

Ingredients 🛒

For the Sponge Cake:

• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Whipped Cream Filling:

• 1 1/2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For Decoration:

• 4 fresh raspberries
• Powdered sugar for dusting

Instructions 👩‍🍳

Make the Sponge:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Beat eggs and sugar together for 5–7 minutes until pale and fluffy.
3. Gently fold in vanilla, then sift in flour, baking powder, and salt. Fold until just combined.
4. Divide batter between pans and bake for 20–25 minutes until golden and springy.
5. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Whipped Cream Filling:

1. Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread whipped cream between cake layers and on top.

Decoration:

1. Top with fresh raspberries.
2. Dust lightly with powdered sugar before serving.

Tips 🌟

• Extra flavor: Add lemon zest to the sponge for a citrus twist.
• Variation: Use strawberries or blueberries instead of raspberries.
• Serving idea: Pair with hot tea or coffee for a perfect afternoon treat.

Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: ~45 minutes
• Servings: 8

Caption & Engagement

Caption: “Sponge Cake with Whipped Cream—light, fluffy, and elegant 🍰🍓✨”

• Comment prompt: “Would you decorate with raspberries or strawberries?”
• Rotating closers: “Save for your next baking day.” • “Tag a friend who loves sponge cake.” • “Simple steps, timeless flavor.”