Cream Layer Cake

👨‍🍳 Method

For the Sponge Cake

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and the sugar 6–8 minutes, until the mixture is pale, thick and very fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡With whole eggs, all the rise comes from the whipping: whip until the mixture leaves a ribbon on its surface, and fold in the flour gently so the air doesn't escape.
3. 3
   Add and mix on low speed, just until they are absorbed.
4. 4
   Sift the flour and baking powder over the top and Fold gently, just until the flour is absorbed.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into a round pan 24 cm in diameter.

   Round pan
6. 6
   Bake 25 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Let the cake cool completely.

For the Cream Filling

1. 8
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 9
   Add the sugar and vanilla and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
3. 10
   Cut the cooled cake horizontally into 3 layers.

   Knife

   💡Only cut a completely cooled cake into layers: a warm cake crumbles under the knife and the cream melts on it.
4. 11
   Spread cream between the layers.

   Offset spatula
5. 12
   Cover the cake with the rest of the cream.

   Offset spatula

   💡A thin coat of cream over the whole cake before the final coating catches the crumbs, so the coating comes out smooth.