A Cream Cloud Cake with Vanilla Custard Filling is a dream dessert that combines airy sponge layers with a smooth, luscious vanilla custard. Its delicate texture makes it feel as if you are eating a sweet, creamy cloud. Perfect for birthdays, celebrations, or simply to impress your family and friends, this cake is a wonderful balance of lightness and richness. The custard filling provides a velvety contrast to the fluffy cake, resulting in a dessert that is as elegant as it is comforting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 5 large eggs (separated)
- 1/4 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups whole milk (for custard)
- 1/2 cup sugar (for custard)
- 3 egg yolks (for custard)
- 3 tbsp cornstarch
- 1 tbsp unsalted butter (for custard)
- 1 tsp vanilla extract (for custard)
- 1 cup heavy cream (whipped for topping)
- 2 tbsp powdered sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat egg yolks with sugar until pale, then mix in milk, butter, and vanilla. Gradually fold in the dry ingredients. In a separate bowl, beat egg whites until stiff peaks form and gently fold them into the batter. Divide evenly into pans and bake for 20–25 minutes. Cool completely.
- For custard, heat milk in a saucepan until warm. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually add warm milk, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring until thickened. Remove from heat, stir in butter and vanilla, and let cool.
- Slice cooled cakes into layers. Spread vanilla custard evenly between each layer. Top the cake with whipped cream mixed with powdered sugar. Chill for at least 2 hours before serving for best results.
Servings
This recipe makes 10–12 servings.
Nutritional Info (per serving, approx.)
Calories: 290
Carbohydrates: 38g
Protein: 6g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 115mg
Sodium: 120mg
Fiber: 0.5g
Sugar: 26g
Notes
This cake is best served chilled to allow the custard to firm up. It can be stored in the refrigerator for up to 3 days. Avoid freezing as the custard may lose its smooth texture.
Tips
Use room temperature eggs for better volume in the sponge cake. Whip the cream just until soft peaks form to avoid over-beating. To intensify flavor, add a splash of almond extract or top with fresh berries for a fruity twist.
Health Benefits
While a treat, this cake provides protein from eggs and calcium from milk and cream. The custard filling is rich in essential nutrients like vitamin D and phosphorus. Consumed in moderation, it can be part of a balanced diet. The light sponge means less fat compared to heavier butter cakes, making it slightly easier on digestion.
Q & A
Q: Can I make the cake a day ahead?
A: Yes, this cake actually tastes better when made ahead and chilled overnight.
Q: Can I replace the vanilla custard with another filling?
A: Yes, chocolate custard, fruit preserves, or lemon curd work well.
Q: How do I prevent the custard from curdling?
A: Always add warm milk gradually while whisking constantly, and cook on low heat.
Q: Can I make it gluten-free?
A: Substitute all-purpose flour with a gluten-free blend for similar results.
Q: How long should I chill the cake before serving?
A: At least 2 hours, but overnight gives the best flavor and texture.