I have often found myself quickly running out of dessert, yet having eggs, milk, and some fruit at home. That's how I ended up making this sponge cake with vanilla and orange cream. It doesn’t require fancy ingredients or complicated techniques. Every time I make it, it disappears quite quickly, even in my family, where sweets are not consumed excessively. I love that the base turns out fluffy without baking powder, and the cream has a pleasant taste of vanilla and citrus.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 20-25 minutes for the base, plus complete cooling
Servings: 10-12 large slices (for a 40x32 cm tray)
Difficulty: easy to medium (patience while mixing matters)
Recipe type: homemade cake, suitable for family or guests
Ingredients
For the sponge cake (40x32 cm tray)
7 eggs
210 g sugar
210 g flour
1 pinch of salt
vanilla (essence or vanilla sugar)
For the vanilla and orange cream
250 ml liquid cream (unsweetened, preferably)
1 packet of vanilla pudding
400 ml milk
juice from one orange
3 tablespoons powdered sugar
vanilla
For decoration
candied cherries
50 g white chocolate
pink sugar pearls (optional)
Preparation method
1. Preparing the base (sponge cake):
Break the eggs into a large bowl. Add the sugar and a pinch of salt. Mix on high speed for 15-20 minutes, until the mixture triples in volume and becomes very airy. It’s important not to shorten the time, as no baking powder is used, and all the incorporated air ensures a fluffy texture.
Add the vanilla.
Incorporate the flour in two batches. Use a spatula or a wooden paddle and gently mix with wide movements to avoid losing volume.
Pour everything into a 40x32 cm tray lined with parchment paper.
Level it out and place the tray in a preheated oven at 170°C.
Bake for 20-25 minutes. Do not open the oven door during baking, not even after 15 minutes. After 20 minutes, you can check with a toothpick if the base is baked.
When done, let the base cool completely, preferably in the oven with the door slightly ajar.
2. Vanilla and orange cream:
In a bowl, mix the pudding powder with the powdered sugar and orange juice. Blend well.
Heat the milk until it begins to boil. Once it starts bubbling, remove the pot from the heat and pour in the pudding mixture, stirring continuously.
Put the pot back on low heat and cook, whisking with a whisk, until it thickens. Be careful not to let it stick to the bottom of the pot.
Once the cream has thickened, remove it from the heat and add the vanilla. Let it cool completely.
Whip the cream until soft peaks form. Gradually fold in the cooled pudding, mixing gently until it becomes a smooth cream.
3. Assembly:
Carefully detach the cooled base from the parchment paper. Cut it horizontally into two equal layers.
Place the first layer on a serving platter. Spread three-quarters of the vanilla and orange cream evenly on top.
Place the second layer on top. Spread the remaining cream over it using a spatula.
Decorate as desired with candied cherries, grated or melted white chocolate, and, if you like, pink sugar pearls.
Refrigerate the cake for a few hours to firm up the cream and to make it easier to cut.
Why I make this recipe often
It’s simple, doesn’t require expensive ingredients, and the result is consistently good. The base is airy, and the cream is easy to make. It keeps well in the fridge and is suitable for any festive meal, but also goes well with coffee, no special occasion needed.
Tips and variations
Tips
Respect the mixing time for the sponge cake; it’s essential for the base to rise correctly.
Let the cream cool completely before mixing it with the whipped cream, otherwise, it will curdle.
For decoration, the white chocolate can be grated or melted and drizzled on top.
Substitutions
Liquid cream can be replaced with whipping cream if you want a denser cream.
If you don’t have an orange, you can use just milk for the cream, but the citrus flavor will be lost.
The packet of vanilla pudding can be any brand – it doesn’t matter if it’s from Dr. Oetker or another manufacturer.
Variations
You can use lemon instead of orange for a more tart flavor.
If you want a taller base, use a smaller tray or double the quantities.
Instead of candied cherries, you can use fresh fruit if serving immediately.
Serving ideas
It cuts best with a knife dipped in warm water, straight from the fridge.
It’s good on its own, but also pairs well with tea or coffee.
For appearance, add a few thin slices of orange or grated zest on top.
Frequently asked questions
Can I add baking powder to the base?
I do not recommend it. The base rises very well if the eggs are mixed correctly and for long enough. Baking powder is not necessary.
Can I make the cream only with milk, without orange juice?
Yes, but it will lack the citrus flavor. The texture remains the same.
Can I use whipped cream from a packet or spray?
It won’t turn out the same. Liquid cream, whipped, gives volume and stabilizes the cream better.
Can this cake be frozen?
I do not recommend freezing. The base dries out, and the cream does not have the same consistency after thawing.
Can I make the base a day in advance?
Yes, the base can be baked 24 hours in advance and stored covered in foil in the fridge.
Nutritional values
Approximately, one serving (out of 12) has about 230-250 kcal. Each slice contains around 7 g of fat, 37 g of carbohydrates, and 5 g of protein. Values may vary, especially depending on how much cream you use for decoration.
Storage and reheating
The cake keeps best in the fridge, in a closed container or covered with foil. It stays fresh for 2-3 days. I do not recommend reheating. If it sits longer, the base dries out, and the cream loses its consistency. It is best consumed cold, straight from the fridge.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 20-25 minutes for the base, plus complete cooling
Servings: 10-12 large slices (for a 40x32 cm tray)
Difficulty: easy to medium (patience while mixing matters)
Recipe type: homemade cake, suitable for family or guests
Ingredients
For the sponge cake (40x32 cm tray)
7 eggs
210 g sugar
210 g flour
1 pinch of salt
vanilla (essence or vanilla sugar)
For the vanilla and orange cream
250 ml liquid cream (unsweetened, preferably)
1 packet of vanilla pudding
400 ml milk
juice from one orange
3 tablespoons powdered sugar
vanilla
For decoration
candied cherries
50 g white chocolate
pink sugar pearls (optional)
Preparation method
1. Preparing the base (sponge cake):
Break the eggs into a large bowl. Add the sugar and a pinch of salt. Mix on high speed for 15-20 minutes, until the mixture triples in volume and becomes very airy. It’s important not to shorten the time, as no baking powder is used, and all the incorporated air ensures a fluffy texture.
Add the vanilla.
Incorporate the flour in two batches. Use a spatula or a wooden paddle and gently mix with wide movements to avoid losing volume.
Pour everything into a 40x32 cm tray lined with parchment paper.
Level it out and place the tray in a preheated oven at 170°C.
Bake for 20-25 minutes. Do not open the oven door during baking, not even after 15 minutes. After 20 minutes, you can check with a toothpick if the base is baked.
When done, let the base cool completely, preferably in the oven with the door slightly ajar.
2. Vanilla and orange cream:
In a bowl, mix the pudding powder with the powdered sugar and orange juice. Blend well.
Heat the milk until it begins to boil. Once it starts bubbling, remove the pot from the heat and pour in the pudding mixture, stirring continuously.
Put the pot back on low heat and cook, whisking with a whisk, until it thickens. Be careful not to let it stick to the bottom of the pot.
Once the cream has thickened, remove it from the heat and add the vanilla. Let it cool completely.
Whip the cream until soft peaks form. Gradually fold in the cooled pudding, mixing gently until it becomes a smooth cream.
3. Assembly:
Carefully detach the cooled base from the parchment paper. Cut it horizontally into two equal layers.
Place the first layer on a serving platter. Spread three-quarters of the vanilla and orange cream evenly on top.
Place the second layer on top. Spread the remaining cream over it using a spatula.
Decorate as desired with candied cherries, grated or melted white chocolate, and, if you like, pink sugar pearls.
Refrigerate the cake for a few hours to firm up the cream and to make it easier to cut.
Why I make this recipe often
It’s simple, doesn’t require expensive ingredients, and the result is consistently good. The base is airy, and the cream is easy to make. It keeps well in the fridge and is suitable for any festive meal, but also goes well with coffee, no special occasion needed.
Tips and variations
Tips
Respect the mixing time for the sponge cake; it’s essential for the base to rise correctly.
Let the cream cool completely before mixing it with the whipped cream, otherwise, it will curdle.
For decoration, the white chocolate can be grated or melted and drizzled on top.
Substitutions
Liquid cream can be replaced with whipping cream if you want a denser cream.
If you don’t have an orange, you can use just milk for the cream, but the citrus flavor will be lost.
The packet of vanilla pudding can be any brand – it doesn’t matter if it’s from Dr. Oetker or another manufacturer.
Variations
You can use lemon instead of orange for a more tart flavor.
If you want a taller base, use a smaller tray or double the quantities.
Instead of candied cherries, you can use fresh fruit if serving immediately.
Serving ideas
It cuts best with a knife dipped in warm water, straight from the fridge.
It’s good on its own, but also pairs well with tea or coffee.
For appearance, add a few thin slices of orange or grated zest on top.
Frequently asked questions
Can I add baking powder to the base?
I do not recommend it. The base rises very well if the eggs are mixed correctly and for long enough. Baking powder is not necessary.
Can I make the cream only with milk, without orange juice?
Yes, but it will lack the citrus flavor. The texture remains the same.
Can I use whipped cream from a packet or spray?
It won’t turn out the same. Liquid cream, whipped, gives volume and stabilizes the cream better.
Can this cake be frozen?
I do not recommend freezing. The base dries out, and the cream does not have the same consistency after thawing.
Can I make the base a day in advance?
Yes, the base can be baked 24 hours in advance and stored covered in foil in the fridge.
Nutritional values
Approximately, one serving (out of 12) has about 230-250 kcal. Each slice contains around 7 g of fat, 37 g of carbohydrates, and 5 g of protein. Values may vary, especially depending on how much cream you use for decoration.
Storage and reheating
The cake keeps best in the fridge, in a closed container or covered with foil. It stays fresh for 2-3 days. I do not recommend reheating. If it sits longer, the base dries out, and the cream loses its consistency. It is best consumed cold, straight from the fridge.