Vanilla cream and whipped cream cake

Name: Vanilla cream and whipped cream cake - Eugenia E.
Ingredients: For the sponge: 5 eggs; 5 tablespoons of cold water; 10 tablespoons of sugar; 10 tablespoons of flour; a pinch of salt; baking paper; a packet of vanilla cream; 500g of whipped cream; a stabilizer for whipped cream; 1 cup of Fanta juice for soaking the cake base.

Dessert - Vanilla cream and whipped cream cake by Eugenia E. - Recipia

I have made this cake several times, including for Valentine's Day, and each time the result has been just as good. A friend suggested using Fanta soda to soak the sponge instead of the classic syrup. I wasn't sure at first, but now I would do this variation anytime. The flavor of the sponge pairs very well with the soda's taste, and the vanilla cream with whipped cream makes the cake light and balanced. Quick Info Total time: about 2 hours (plus overnight cooling) Preparation time: 30-40 minutes Baking time: 30-40 minutes Servings: 10-12 slices Difficulty: medium Recipe type: occasion cake (birthdays, holidays) Ingredients For the sponge: 5 eggs 5 tablespoons cold water 10 heaping tablespoons sugar 10 tablespoons flour a pinch of salt parchment paper For the cream: 1 packet of vanilla cream (the kind for cold desserts) 500 g liquid cream (250 g for the cream, the rest for decoration) 1 packet of cream stabilizer powdered sugar to taste (optional) For the syrup: 1 cup of Fanta soda (or any typical orange juice of your choice) Instructions 1. Preheat the oven to 180°C right from the start, so it’s ready when you finish the sponge batter. 2. Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a large bowl and add a pinch of salt. 3. Beat the egg whites with a mixer until they turn into stiff peaks. Gradually add the sugar, mixing well after each addition. Continue until you achieve a firm meringue that doesn’t fall out when you invert the bowl. 4. Add all the yolks at once over the meringue. Also add the 5 tablespoons of cold water. Gently fold in from the bottom up to avoid losing the air from the meringue. 5. Gradually incorporate the flour, using wide motions, until the batter is smooth. 6. Line a cake pan with parchment paper. Pour the batter into the pan, level it slightly, and gently tap the pan on the counter to settle the batter. 7. Place the pan in the preheated oven at 180°C. Bake the sponge for about 30-40 minutes. Do not open the oven door during the first 15 minutes. The sponge is done when it passes the toothpick test. 8. Remove the sponge from the pan and let it cool completely, ideally overnight. 9. The next day, cut the sponge into two or three layers, depending on how thick it has risen. 10. For the cream, mix 250 g of liquid cream with the packet of vanilla cream. Beat on medium speed until you achieve a thick cream. If you feel it's not sweet enough, you can add a bit of powdered sugar to taste. 11. Soak each layer of sponge with Fanta soda. Don’t overdo it with the soda to prevent the sponge from becoming too soft. 12. Spread a layer of cream on the first layer, place the second layer on top, soak again, and continue until all layers are assembled. 13. Whip the remaining liquid cream until it becomes stiff. When it starts to gain volume, add the packet of cream stabilizer and continue mixing for a few more minutes until you reach the desired consistency. 14. Cover the cake with whipped cream on top and on the sides. You can decorate simply or to your liking. 15. Keep the cake in the fridge for a few hours before slicing, so the layers settle well. Why I make this recipe often The vanilla and whipped cream cake is easy to adapt for different occasions. The ingredients are accessible and don’t involve complicated techniques. Soaking with Fanta gives a pleasant and different taste compared to regular syrups. The sponge always turns out fluffy, and the cake holds up well in the fridge. Tips and Variations Tips Let the sponge cool very well, even overnight, so it can be easily sliced. If you want a taller cake, use a smaller pan or double the quantities. Don’t let the Fanta soda sit too long on the sponge; soak quickly to avoid excessive sogginess. If you use vegetable whipped cream, you may not need the stabilizer. Substitutions Instead of Fanta, any orange juice will work, even fresh, but the taste will differ. The packet vanilla cream can be replaced with homemade cream, if you have the time and patience. Liquid cream can be dairy or plant-based, depending on your preference or availability. Variations You can add fresh fruit between layers, such as thin slices of orange or mandarin. You can add a bit of grated lemon or orange zest to the cream for a more intense flavor. For decoration, use white chocolate shavings or candied fruits if you want something extra. Serving Ideas The cake is great served cold, straight from the fridge. It can be sliced into thinner pieces, as it is quite filling due to the cream and sponge. It is suitable for birthdays, name days, or other special occasions. Frequently Asked Questions My sponge didn’t rise enough. What can I do? Most likely, the egg whites weren’t beaten enough or air bubbles were lost during mixing. Use wide motions when adding the flour and don’t overmix after adding the yolks. Can Fanta be replaced with something else? Yes, any orange juice or even lightly sweetened fruit compote can be used. The taste will differ, but the texture of the sponge will remain just as good. Can I make vanilla cream at home? Absolutely. If you don’t want to use a packet, you can prepare a classic vanilla cream from milk, eggs, sugar, and cornstarch, but it will take a bit more time. How far in advance can I assemble the cake? The cake is better after a few hours in the fridge. It can be made a day in advance and keeps well for 2-3 days in the fridge. Nutritional Values These are approximate values for one slice, based on a cake divided into 12 servings: Calories: 300-350 kcal Protein: 5-6 g Carbohydrates: 45-50 g Fat: 12-15 g Values vary depending on the type of cream and the amount of cream or juice used. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. The sponge remains soft due to the cream and syrup. Freezing and reheating are not recommended. Serve straight from the fridge.

Vanilla cream and whipped cream cake

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