Berry and vanilla cream cake (egg-free sponge)
Whenever I need a quicker cake that still looks and tastes festive, I turn to this recipe. The sponge is egg-free, making it easy to prepare even when I don't have eggs at home. The vanilla cream has everything needed for a classic dessert, while the berries add freshness and color. I've made this version several times, especially in the summer, and it has always turned out well.
Quick Info
Total time: approximately 2 hours (including cooling and assembling)
Preparation time: 30 minutes
Baking time: 20-25 minutes for the sponge
Servings: 8-10 slices (depends on how you cut it)
Difficulty: medium
Recipe type: cake for occasions, birthdays, or weekends
Ingredients
Sponge:
- 240 g flour
- 250 g sugar
- 30 g cocoa
- 430 ml warm milk
- 30 ml oil
- 1 packet baking powder
Vanilla cream:
- 500 ml milk
- 3 egg yolks
- 6 tablespoons sugar (can be adjusted to taste)
- 3 tablespoons cornstarch
- 1 vial vanilla essence
Syrup:
- 200 ml water
- sugar (to taste, usually 2-3 tablespoons)
- rum essence
Decoration:
- 300 ml liquid cream for whipping
- berries, frozen or fresh
Preparation method
1. Sponge
In a large bowl, mix the flour with the baking powder and cocoa. Add the sugar, then pour in the warm milk and oil. Mix well until the batter is smooth and there are no lumps. Line a medium-sized rectangular baking dish with parchment paper and pour in the batter. Bake on low to medium heat for about 20-25 minutes. Do the toothpick test - if it comes out clean, the sponge is ready. Remove from the oven and let it cool completely in the pan.
2. Vanilla cream
Heat the milk in a saucepan over low heat. Meanwhile, in a bowl, mix the 3 egg yolks with 3 tablespoons of sugar. In a separate bowl, dissolve the cornstarch with the remaining 3 tablespoons of sugar and add a few tablespoons of cold milk to form a smooth paste. When the milk starts to boil, gradually pour in the yolk and sugar mixture, then add the dissolved cornstarch. Continuously stir with a whisk over low heat until the cream thickens (this takes a few minutes). Finally, add the vanilla essence. Let the cream cool, covered directly with plastic wrap to prevent a skin from forming.
3. Syrup
Mix 200 ml of water with sugar to taste (usually 2-3 tablespoons) and rum essence. You don’t need to boil it, just dissolve the sugar. If you want a stronger syrup, you can heat the water slightly.
4. Assembling the cake
Cut the cooled sponge into 3 equal strips to fit lengthwise in the loaf pan. Line the loaf pan with plastic wrap, leaving the edges overhanging so you can easily remove the cake later. Place the first strip of sponge in the pan, lightly soak it, then spread a layer of vanilla cream. Add the second strip, soak again, spread the remaining cream, and cover with the last strip, which you also soak. Cover with the overhanging edges of the plastic wrap and refrigerate for at least an hour.
5. Decoration
Remove the cake from the pan, invert it onto a serving platter, and remove the plastic wrap. Whip the liquid cream well (it should be firm). Coat the cake evenly with cream. Decorate with berries to taste and season. You can use frozen berries (let them drain first) or fresh ones if you have them.
Why I make this recipe often
The egg-free sponge is quick and always works. It can be adapted to various fillings, not just vanilla. The cream is simple yet has a classic taste, and the berries perfectly balance the sweetness. It keeps well in the fridge and doesn’t dry out.
Tips and variations
Tips
- Be careful not to overbake the sponge, or it can become dry.
- The cream needs to be stirred constantly, especially after adding the cornstarch, to prevent sticking.
- Use unsweetened liquid cream, as the cream and sponge already have enough sugar.
Substitutions
- The milk in the sponge can be plant-based if you have intolerances or prefer vegan options (the sponge will be even softer).
- The sugar in the cream can be reduced if you prefer less sweet desserts.
- Instead of rum essence, you can use vanilla essence in the syrup.
Variations
- You can add grated lemon zest to the cream for a fresher taste.
- You can use other types of fruit for decoration (raspberries, strawberries, currants).
- For a rustic look, don’t cover the entire cake with cream; leave the sponge exposed at the edges.
Serving ideas
- It’s good even after a few hours in the fridge.
- It cuts better when well chilled.
- It goes well with coffee, but it’s also suitable as a dessert for a festive meal.
Frequently asked questions
1. Can I make the sponge a day in advance?
Yes, you can bake the sponge a day ahead. Wrap it in plastic wrap and keep it at room temperature.
2. Can the cake be frozen?
I do not recommend freezing, especially if decorated with fresh fruit and cream, as the texture suffers when thawing.
3. Can I assemble the cake directly on the platter without a loaf pan?
Yes, but the plastic wrap and loaf pan help shape and remove it nicely at the end, especially if you want even layers.
4. What do I do if I don’t have a mixer?
The sponge can be mixed by hand with a whisk. However, the cream whips best with a mixer. If you don’t have one, use store-bought whipped cream.
5. Can I use berry jam between layers?
You can, but use a thin layer so it’s not too sweet and doesn’t make the layers slide.
Nutritional values (estimated)
One slice (out of 10 slices): approximately 320-350 kcal, 7 g protein, 55 g carbohydrates, 9-10 g fat. Values may vary based on the amount of sugar, type of cream, and fruit. It’s a cake with higher carbohydrates and sugar due to the sponge and cream.
Storage and reheating
The cake keeps best in the fridge, covered, for up to 2 days. It should not be reheated; it is served cold. The sponge remains soft, and the cream retains its consistency. If using frozen fruit, they may release juice on top after a day, so it’s better to consume it fresh.
This is how I usually make the berry and vanilla cream cake with egg-free sponge. It’s simple, clear, and quite adaptable once you’ve made the recipe once.
Whenever I need a quicker cake that still looks and tastes festive, I turn to this recipe. The sponge is egg-free, making it easy to prepare even when I don't have eggs at home. The vanilla cream has everything needed for a classic dessert, while the berries add freshness and color. I've made this version several times, especially in the summer, and it has always turned out well.
Quick Info
Total time: approximately 2 hours (including cooling and assembling)
Preparation time: 30 minutes
Baking time: 20-25 minutes for the sponge
Servings: 8-10 slices (depends on how you cut it)
Difficulty: medium
Recipe type: cake for occasions, birthdays, or weekends
Ingredients
Sponge:
- 240 g flour
- 250 g sugar
- 30 g cocoa
- 430 ml warm milk
- 30 ml oil
- 1 packet baking powder
Vanilla cream:
- 500 ml milk
- 3 egg yolks
- 6 tablespoons sugar (can be adjusted to taste)
- 3 tablespoons cornstarch
- 1 vial vanilla essence
Syrup:
- 200 ml water
- sugar (to taste, usually 2-3 tablespoons)
- rum essence
Decoration:
- 300 ml liquid cream for whipping
- berries, frozen or fresh
Preparation method
1. Sponge
In a large bowl, mix the flour with the baking powder and cocoa. Add the sugar, then pour in the warm milk and oil. Mix well until the batter is smooth and there are no lumps. Line a medium-sized rectangular baking dish with parchment paper and pour in the batter. Bake on low to medium heat for about 20-25 minutes. Do the toothpick test - if it comes out clean, the sponge is ready. Remove from the oven and let it cool completely in the pan.
2. Vanilla cream
Heat the milk in a saucepan over low heat. Meanwhile, in a bowl, mix the 3 egg yolks with 3 tablespoons of sugar. In a separate bowl, dissolve the cornstarch with the remaining 3 tablespoons of sugar and add a few tablespoons of cold milk to form a smooth paste. When the milk starts to boil, gradually pour in the yolk and sugar mixture, then add the dissolved cornstarch. Continuously stir with a whisk over low heat until the cream thickens (this takes a few minutes). Finally, add the vanilla essence. Let the cream cool, covered directly with plastic wrap to prevent a skin from forming.
3. Syrup
Mix 200 ml of water with sugar to taste (usually 2-3 tablespoons) and rum essence. You don’t need to boil it, just dissolve the sugar. If you want a stronger syrup, you can heat the water slightly.
4. Assembling the cake
Cut the cooled sponge into 3 equal strips to fit lengthwise in the loaf pan. Line the loaf pan with plastic wrap, leaving the edges overhanging so you can easily remove the cake later. Place the first strip of sponge in the pan, lightly soak it, then spread a layer of vanilla cream. Add the second strip, soak again, spread the remaining cream, and cover with the last strip, which you also soak. Cover with the overhanging edges of the plastic wrap and refrigerate for at least an hour.
5. Decoration
Remove the cake from the pan, invert it onto a serving platter, and remove the plastic wrap. Whip the liquid cream well (it should be firm). Coat the cake evenly with cream. Decorate with berries to taste and season. You can use frozen berries (let them drain first) or fresh ones if you have them.
Why I make this recipe often
The egg-free sponge is quick and always works. It can be adapted to various fillings, not just vanilla. The cream is simple yet has a classic taste, and the berries perfectly balance the sweetness. It keeps well in the fridge and doesn’t dry out.
Tips and variations
Tips
- Be careful not to overbake the sponge, or it can become dry.
- The cream needs to be stirred constantly, especially after adding the cornstarch, to prevent sticking.
- Use unsweetened liquid cream, as the cream and sponge already have enough sugar.
Substitutions
- The milk in the sponge can be plant-based if you have intolerances or prefer vegan options (the sponge will be even softer).
- The sugar in the cream can be reduced if you prefer less sweet desserts.
- Instead of rum essence, you can use vanilla essence in the syrup.
Variations
- You can add grated lemon zest to the cream for a fresher taste.
- You can use other types of fruit for decoration (raspberries, strawberries, currants).
- For a rustic look, don’t cover the entire cake with cream; leave the sponge exposed at the edges.
Serving ideas
- It’s good even after a few hours in the fridge.
- It cuts better when well chilled.
- It goes well with coffee, but it’s also suitable as a dessert for a festive meal.
Frequently asked questions
1. Can I make the sponge a day in advance?
Yes, you can bake the sponge a day ahead. Wrap it in plastic wrap and keep it at room temperature.
2. Can the cake be frozen?
I do not recommend freezing, especially if decorated with fresh fruit and cream, as the texture suffers when thawing.
3. Can I assemble the cake directly on the platter without a loaf pan?
Yes, but the plastic wrap and loaf pan help shape and remove it nicely at the end, especially if you want even layers.
4. What do I do if I don’t have a mixer?
The sponge can be mixed by hand with a whisk. However, the cream whips best with a mixer. If you don’t have one, use store-bought whipped cream.
5. Can I use berry jam between layers?
You can, but use a thin layer so it’s not too sweet and doesn’t make the layers slide.
Nutritional values (estimated)
One slice (out of 10 slices): approximately 320-350 kcal, 7 g protein, 55 g carbohydrates, 9-10 g fat. Values may vary based on the amount of sugar, type of cream, and fruit. It’s a cake with higher carbohydrates and sugar due to the sponge and cream.
Storage and reheating
The cake keeps best in the fridge, covered, for up to 2 days. It should not be reheated; it is served cold. The sponge remains soft, and the cream retains its consistency. If using frozen fruit, they may release juice on top after a day, so it’s better to consume it fresh.
This is how I usually make the berry and vanilla cream cake with egg-free sponge. It’s simple, clear, and quite adaptable once you’ve made the recipe once.