I've made this cake several times, especially for Easter, but it's also great for other occasions when I'm in the mood for something with vanilla cream. It's the kind of sheet cake that seems a bit tricky at first glance, but if you follow the steps, everything goes smoothly. The sponge is quite light, the cream is simple and not heavy, and I used store-bought frosting to save time. I use a round 28 cm pan, but a regular pan works too if you don't mind the shape.
Quick Info
Total time: about 2 hours (including cooling time for the sponge and cream)
Actual preparation time: 30-40 minutes for the sponge, the rest for the cream and assembly
Baking time: 30-40 minutes
Servings: 10-12
Difficulty: medium, requires some attention to the cream and assembly
Recipe type: vanilla cream cake, suitable for holidays or special meals
Ingredients
Sponge
4 eggs
a pinch of salt
4 tablespoons sugar
2 tablespoons oil
3 tablespoons flour
1 tablespoon cocoa powder (Dr. Oetker type)
1 packet baking powder (Dr. Oetker type)
Cream
625 ml milk
6 tablespoons sugar
6 tablespoons cornstarch (Gustin Dr. Oetker)
vanilla essence (Dr. Oetker)
300 ml whipped cream
Syrup
200 ml water
2 tablespoons sugar
vanilla essence (Dr. Oetker)
Frosting
Store-bought chocolate sauce
Store-bought caramel sauce
Instructions
1. Sponge:
Start with the eggs. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar while continuing to beat until you have a glossy meringue.
Mix the yolks with the oil, then pour them over the beaten egg whites, gently folding to avoid losing air.
Sift the flour and baking powder over the mixture, add the cocoa powder, and gently fold everything together with a spatula using wide motions.
Pour the mixture into a pan greased with a little oil or lined with parchment paper (my pan is 28 cm in diameter).
Place the pan in a preheated oven at a moderate temperature and bake for 30-40 minutes. After baking, remove the sponge and let it cool on a wire rack. It's important that it is completely cool before cutting.
2. Cream:
In a saucepan, combine 500 ml of milk with the sugar and vanilla essence over medium heat. In a separate bowl, dissolve the cornstarch in 125 ml of cold milk until there are no lumps.
When the milk on the stove starts to boil, pour in the cornstarch mixture in a thin stream while continuously whisking. Keep it on the heat until it thickens like pudding. Be careful not to let it stick or clump – you need to stir constantly.
Let the cream cool completely. Once it's cool, whip the cream separately and gently fold it into the cream mixture. You will get a light, not too dense cream.
3. Syrup:
In a bowl, combine the water and sugar, stirring until dissolved. Add the vanilla essence. It doesn’t need to be boiled; it’s used at room temperature.
4. Assembly:
Cut the completely cooled sponge into two discs.
Place the first sponge layer on a serving platter and soak it with half of the syrup.
Spread half of the cream over the first layer.
Place the second sponge disc on top, soaking it with the remaining syrup.
Cover with the rest of the cream, leveling it as evenly as possible.
Finally, drizzle store-bought chocolate sauce and caramel sauce over the cake. I didn’t make the frosting from scratch, but you can try if you want.
Why I make this recipe often
It's a cake I make when I need something reliable for a larger gathering or for Easter. The sponge is simple, and there’s no need for special techniques. The vanilla cream is quick and easy, it doesn’t curdle, and the cake holds up well in the fridge for a few days.
Tips and Variations
Tips
When making the sponge, don’t overmix after adding the flour and cocoa to avoid losing air from the egg whites.
When making the cream, always stir in the saucepan after adding the cornstarch to the milk; otherwise, it will thicken at the bottom or clump.
Use liquid cream that you whip at home, not whipped cream from a tube, for a better texture.
Substitutions
You can use any vanilla essence; the brand listed is not mandatory.
Gustin cornstarch can be replaced with another type of food starch if you can’t find the same one.
The frosting sauces can be any brand, as long as they are liquid and easy to pour.
Variations
If you want a more aromatic cake, you can add a little grated lemon zest to the vanilla cream.
You can skip the frosting or use only one of them (either chocolate or caramel).
For a different look, you can decorate with almond flakes or grated chocolate, but this is optional.
Serving Ideas
It can be cut into squares or triangles, depending on the shape.
It pairs well simply chilled from the fridge, with coffee or tea.
Frequently Asked Questions
1. Can I use plant-based cream instead of liquid cream?
Yes, you can use plant-based cream if you prefer, but the texture will be a bit firmer, and the cream may turn out sweeter.
2. Is the sponge fluffy?
The sponge will be airy if you don’t overbeat the mixture after adding the flour and cocoa. It’s important not to lose the meringue from the egg whites.
3. Can the cream be made with eggs or another base?
This recipe uses only milk, cornstarch, and cream. I haven’t tried it with eggs, but I don’t see why it wouldn’t work if you have experience with classic vanilla creams.
4. How sweet is the cake?
It has a pleasantly sweet taste, not excessive. You can adjust the sugar in the cream if you prefer it less sweet.
5. Can I use a different type of sponge?
You can try a classic sponge cake without cocoa, but the flavor will be slightly different.
Nutritional Values
Approximate estimate for one slice (out of 12 servings):
Calories: 320-350 kcal
Protein: 6-7 g
Carbohydrates: 40-42 g
Fat: 13-15 g
Values may vary depending on the type of cream, frosting, and how much syrup is used. It does not include a separate calculation for the store-bought sauces, as they can vary in caloric content.
Storage and Reheating
It keeps best in the fridge, covered, for up to 3-4 days. The sponge does not dry out, and the cream holds up well. Reheating is not recommended – serve it cold, directly from the fridge. If it sits at room temperature for too long, the cream may soften, so keep it chilled when not being consumed.
Quick Info
Total time: about 2 hours (including cooling time for the sponge and cream)
Actual preparation time: 30-40 minutes for the sponge, the rest for the cream and assembly
Baking time: 30-40 minutes
Servings: 10-12
Difficulty: medium, requires some attention to the cream and assembly
Recipe type: vanilla cream cake, suitable for holidays or special meals
Ingredients
Sponge
4 eggs
a pinch of salt
4 tablespoons sugar
2 tablespoons oil
3 tablespoons flour
1 tablespoon cocoa powder (Dr. Oetker type)
1 packet baking powder (Dr. Oetker type)
Cream
625 ml milk
6 tablespoons sugar
6 tablespoons cornstarch (Gustin Dr. Oetker)
vanilla essence (Dr. Oetker)
300 ml whipped cream
Syrup
200 ml water
2 tablespoons sugar
vanilla essence (Dr. Oetker)
Frosting
Store-bought chocolate sauce
Store-bought caramel sauce
Instructions
1. Sponge:
Start with the eggs. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar while continuing to beat until you have a glossy meringue.
Mix the yolks with the oil, then pour them over the beaten egg whites, gently folding to avoid losing air.
Sift the flour and baking powder over the mixture, add the cocoa powder, and gently fold everything together with a spatula using wide motions.
Pour the mixture into a pan greased with a little oil or lined with parchment paper (my pan is 28 cm in diameter).
Place the pan in a preheated oven at a moderate temperature and bake for 30-40 minutes. After baking, remove the sponge and let it cool on a wire rack. It's important that it is completely cool before cutting.
2. Cream:
In a saucepan, combine 500 ml of milk with the sugar and vanilla essence over medium heat. In a separate bowl, dissolve the cornstarch in 125 ml of cold milk until there are no lumps.
When the milk on the stove starts to boil, pour in the cornstarch mixture in a thin stream while continuously whisking. Keep it on the heat until it thickens like pudding. Be careful not to let it stick or clump – you need to stir constantly.
Let the cream cool completely. Once it's cool, whip the cream separately and gently fold it into the cream mixture. You will get a light, not too dense cream.
3. Syrup:
In a bowl, combine the water and sugar, stirring until dissolved. Add the vanilla essence. It doesn’t need to be boiled; it’s used at room temperature.
4. Assembly:
Cut the completely cooled sponge into two discs.
Place the first sponge layer on a serving platter and soak it with half of the syrup.
Spread half of the cream over the first layer.
Place the second sponge disc on top, soaking it with the remaining syrup.
Cover with the rest of the cream, leveling it as evenly as possible.
Finally, drizzle store-bought chocolate sauce and caramel sauce over the cake. I didn’t make the frosting from scratch, but you can try if you want.
Why I make this recipe often
It's a cake I make when I need something reliable for a larger gathering or for Easter. The sponge is simple, and there’s no need for special techniques. The vanilla cream is quick and easy, it doesn’t curdle, and the cake holds up well in the fridge for a few days.
Tips and Variations
Tips
When making the sponge, don’t overmix after adding the flour and cocoa to avoid losing air from the egg whites.
When making the cream, always stir in the saucepan after adding the cornstarch to the milk; otherwise, it will thicken at the bottom or clump.
Use liquid cream that you whip at home, not whipped cream from a tube, for a better texture.
Substitutions
You can use any vanilla essence; the brand listed is not mandatory.
Gustin cornstarch can be replaced with another type of food starch if you can’t find the same one.
The frosting sauces can be any brand, as long as they are liquid and easy to pour.
Variations
If you want a more aromatic cake, you can add a little grated lemon zest to the vanilla cream.
You can skip the frosting or use only one of them (either chocolate or caramel).
For a different look, you can decorate with almond flakes or grated chocolate, but this is optional.
Serving Ideas
It can be cut into squares or triangles, depending on the shape.
It pairs well simply chilled from the fridge, with coffee or tea.
Frequently Asked Questions
1. Can I use plant-based cream instead of liquid cream?
Yes, you can use plant-based cream if you prefer, but the texture will be a bit firmer, and the cream may turn out sweeter.
2. Is the sponge fluffy?
The sponge will be airy if you don’t overbeat the mixture after adding the flour and cocoa. It’s important not to lose the meringue from the egg whites.
3. Can the cream be made with eggs or another base?
This recipe uses only milk, cornstarch, and cream. I haven’t tried it with eggs, but I don’t see why it wouldn’t work if you have experience with classic vanilla creams.
4. How sweet is the cake?
It has a pleasantly sweet taste, not excessive. You can adjust the sugar in the cream if you prefer it less sweet.
5. Can I use a different type of sponge?
You can try a classic sponge cake without cocoa, but the flavor will be slightly different.
Nutritional Values
Approximate estimate for one slice (out of 12 servings):
Calories: 320-350 kcal
Protein: 6-7 g
Carbohydrates: 40-42 g
Fat: 13-15 g
Values may vary depending on the type of cream, frosting, and how much syrup is used. It does not include a separate calculation for the store-bought sauces, as they can vary in caloric content.
Storage and Reheating
It keeps best in the fridge, covered, for up to 3-4 days. The sponge does not dry out, and the cream holds up well. Reheating is not recommended – serve it cold, directly from the fridge. If it sits at room temperature for too long, the cream may soften, so keep it chilled when not being consumed.