Sponge And Cream Cake

Instructions

1. Preheat your oven to 350°F (180°C) and grease and line two 9-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the eggs and sugar together on high speed using an electric mixer until light and fluffy, about 5 minutes. Add the vanilla extract and mix until combined.

4. Gently fold the flour mixture into the egg mixture, alternating with the milk. Be careful not to overmix; you want a light and airy batter.

5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

8. While the cakes are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

9. Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top.

10. Carefully place the second cake layer on top of the cream and press down gently. Cover the top and sides of the cake with the remaining whipped cream.

11. For a decorative touch, you can garnish the cake with fresh berries, chocolate shavings, or edible flowers.

12. Slice and serve the sponge and cream cake, and enjoy the light and fluffy deliciousness of this elegant dessert.