Hot Cream Sponge Cake
This Hot Cream Sponge Cake is incredibly fluffy, delicious, and stable, making it perfect for layer cakes. Unlike some of my other sponge cakes, this recipe uses only all-purpose flour instead of a mix of all-purpose flour and potato starch.
At the very end, I add a touch of vanilla bean paste and pour warm cream around the edge of the batter. This simple yet effective technique not only gives the cake a beautiful lift but also helps dissolve any potential pockets of flour, ensuring a smooth, even texture and promoting an even better rise in the sponge.
The result? A cake that bakes up perfectly every time.
In the ingredients list, you’ll see two different flour amounts—one for a more delicate sponge and one for a more structured cake, ideal for layering.
I hope you love this one as much as I do. Happy baking!
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