Sofia's Celebration Cake
A European bakery inspired sponge cake made with my favourite combination of simple vanilla custard, raspberry jam, sweetened whipped cream, and chocolate shavings! It is simple to make, and even easier to eat - you may find yourself coming back for thirds!!
Ingredients
Sponge Cake
- 4 Eggs Room temperature
- 4 tbsp Water Luke warm/room temperature
- 1 cup Granulated Sugar
- 2/3 cup All-purpose Flour
- 1/3 cup Cornstarch
- pinch of salt
Simple Custard
- 1/3 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1 tbsp Flour
- 1 1/2 cup Milk 2% or higher
- 1 Egg large
- 1 tsp Vanilla extract
- pinch of salt
Sweetened Whipped Cream
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1 tsp Vanilla extract
Assembly
- 1x Sponge Cake
- 1x Simple Vanilla Custard
- Raspberry Jam **Optional**
** Chopped chocolate, nuts, or sprinkles for decorating!
Instructions
Simple Sponge Cake
- Preheat oven to 350F (Convection 325F).Line the base of 2, 9” cake pans with parchment paper rounds (covering bottoms of tins).
- In the bowl of an electric mixer, beat eggs with water for 1 minute on high-speed. Gradually add sugar and continue mixing on high for~8-10 minutes, until light in colour and increased in volume.
- In a small bowl, whisk flour, starch and salt. Fold flour mixture into fluffed egg/sugar mixture (Fold mixture until it no longer has visible pockets of unincorporated flour).
- Split cake batter in 2, and pour 1/2 into each cake pan. Bake for ~30 minutes at 350F, or until a toothpick inserted into the centre comes out clean. Top of each cake will be golden brown.
- Once baked, remove from oven and allow to cool in pan for ~5 min before removing from baking pan and transferring to a wire rack.
Creamy Custard
- In a saucepan, off the heat, combine sugar, flour, cornstarch and salt. Mix to combine.
- Add milk to the saucepan and stir ingredients together.
- Cook on medium-low heat, stirring constantly, until mixture thickens (it will come to a slight boil).
- In a small bowl, beat egg.
- While beating the egg, slowly incorporate 4 tbsp of hot milk mixture into the egg.
- Remove saucepan from the heat and add egg mixture while whisking vigorously. Return saucepan to heat.
- Continue to stir on medium-low until thickened. Add vanilla extract. Stir to incorporate.
- Cover and allow to cool.
Sweetened Whipped Cream
- In a large bowl with an electric mixture(or by hand if feeling strong!), combine heavy cream, 1/4c powdered sugar and 1tsp vanilla.
- Beat until liquid mixture becomes a whipped cream consistency. Stop mixing! (It can easy become butter if over mixed!)
- Set aside until assembly.
Assembly
- Place one sponge cake on a cake board/flat surface.
- Using a serrated knife, run knife along centre of all sides of sponge cake to score.
- Continue cutting along centre until cake has been sliced in half.
- Lift up top half of cake and set aside.
- Add thin layer of raspberry jam to one half of sponge cake.
- Add 1/2 of custard to cake layer.
- Top cake layer with removed cake half.
- Repeat assembly step with second spongecake.
- Once assembled, cover cake with sweetened whipped cream and decorate as desired with chopped chocolate/nuts!
- Enjoy!
Notes
Sofia’s Tips:
- This cake tastes even better after a day in the fridge!
- Cake can be stored in the fridge for up to 2 weeks!
- Layer this cake with your favourite jams/syrups for an extra special treat!
- Looking for a richer custard? Try our Creme Patissiere recipe!!
- Chopped nuts, finely chopped chocolate, and sprinkles can be a really fun cake decorations!
- Have fun and get creative! :)
Tried this recipe?Let us know how it was!