This recipe provides instructions for making incredibly light and airy sponge cakes, often referred to as chiffon cakes or angel food-style cakes due to their delicate texture. These cakes rely heavily on whipped egg whites for their volume and airy crumb, resulting in a tender and slightly springy texture that is a delight to eat. The flavor is typically light and vanilla-forward, making them a versatile base for various toppings and accompaniments. This recipe also includes instructions for a simple yet elegant vanilla cream, often used to fill or top these light cakes, adding a touch of richness and moisture. The combination of the ethereal sponge cake and the smooth, creamy filling creates a classic and sophisticated dessert that is perfect for any occasion where a light and flavorful treat is desired.
The foundation of these light sponge cakes is a meringue made from egg whites and sugar. The egg whites are beaten until stiff peaks form, incorporating a significant amount of air, which is crucial for the cake’s light texture. Sugar is added gradually to stabilize the meringue and sweeten the cake. The folding technique used to incorporate the remaining ingredients is also vital to maintain the airiness achieved in the meringue.
The dry ingredients typically include cake flour, which has a lower protein content than all-purpose flour, contributing to a more tender crumb. A small amount of baking powder may be used to provide a little extra lift. Salt is added to balance the sweetness. These dry ingredients are usually sifted together to ensure they are light and free of lumps before being gently folded into the meringue.
A touch of oil or melted butter is often added for moisture and tenderness, but the amount is usually minimal to maintain the cake’s light structure. Vanilla extract is essential for flavoring the cake, providing a classic and aromatic note. Sometimes, a bit of lemon zest or another light flavoring is added to complement the vanilla.
The batter is then carefully poured into an ungreased tube pan or individual molds. An ungreased pan allows the batter to cling to the sides as it rises during baking, providing maximum volume. Baking is done at a moderate temperature until the cake is golden brown and springs back to the touch.
Once baked, the cake is immediately inverted while cooling. This prevents the cake from collapsing under its own weight and helps maintain its airy structure. The cake is usually cooled completely upside down before being released from the pan.
The vanilla cream is a simple yet elegant accompaniment. It typically consists of heavy cream that is whipped until soft or stiff peaks form, sweetened with powdered sugar, and flavored with vanilla extract. The cream adds a smooth, rich, and moist element to the light sponge cake. It can be used as a filling between layers if the cake is sliced horizontally or served as a topping alongside individual portions. The contrast between the light cake and the creamy filling enhances the overall dessert experience. The image shows two components: in the top frame, there are four small, light golden-brown sponge cakes cooling on a wire rack. They have a slightly domed top and a delicate texture. In the bottom frame, there is a stainless steel bowl containing a smooth, pale yellow cream, likely the vanilla cream, being whisked with a wire whisk. The cream has a light and airy appearance.
The texture of the light and airy sponge cakes is exceptionally light, tender, and slightly springy, with a fine and even crumb. The vanilla cream is smooth, light, and airy, with a melt-in-your-mouth quality.
The flavor profile of the sponge cakes is subtly sweet with a prominent vanilla note. The vanilla cream is also sweet and creamy, with a rich vanilla flavor that complements the delicate cake.
Light and Airy Sponge Cakes with Vanilla Cream are delicate cakes made with whipped egg whites and cake flour, resulting in a light and tender texture, often flavored with vanilla, and served with a simple whipped vanilla cream.
The preparation involves making a meringue from egg whites and sugar, gently folding in sifted cake flour and other ingredients, baking in an ungreased pan, inverting to cool, and then whipping heavy cream with powdered sugar and vanilla for the filling or topping.
Ingredients:
For the Light and Airy Sponge Cakes:
- 6 large egg whites, at room temperature
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- ½ cup sifted cake flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk or water
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (optional, for a slightly richer cake)
For the Vanilla Cream:
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Equipment:
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Whisk
- Rubber spatula
- Sifter
- Measuring cups and spoons
- Ungreased tube pan or individual molds
- Wire rack
Instructions:
Part 1: Make the Light and Airy Sponge Cakes:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Do not grease the tube pan or individual molds. The batter needs to grip the sides to rise properly.
- Whip Egg Whites: In a large, clean, and grease-free mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, beating on medium-high speed until stiff, glossy peaks form and the sugar is completely dissolved. The meringue should hold its shape when the whisk is lifted.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting ensures a light and lump-free mixture.
- Combine Wet Ingredients: In a small bowl, whisk together the milk or water, vanilla extract, and vegetable oil (if using).
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the meringue in three additions, using a rubber spatula. Fold carefully and just until no streaks of flour remain. Avoid overmixing, as this will deflate the meringue.
- Fold in Wet Ingredients: Gently fold in the milk mixture until just combined. Again, be careful not to overmix.
- Pour into Pan: Carefully pour the batter into the ungreased tube pan or individual molds. If using a tube pan, do not grease the center tube either.
- Bake: Bake in the preheated oven for 30-40 minutes for a tube pan, or 20-25 minutes for individual molds, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched. The cake should be a light golden brown.
- Cool Upside Down: Immediately invert the pan (or molds) onto a wire rack. If using a tube pan, the center tube will hold it upside down. If using individual molds, you may need to balance them carefully. Allow the cake to cool completely upside down for at least 1-2 hours. This prevents the cake from collapsing.
- Release the Cake: Once completely cool, run a thin knife or spatula along the sides and center tube (if using) of the pan to release the cake. Invert it onto a serving plate. For individual molds, gently loosen the edges with a knife and turn them out.
Part 2: Make the Vanilla Cream:
- Chill Bowl and Whisk: Ensure your mixing bowl and whisk are chilled. This helps the heavy cream whip properly.
- Whip Cream: Pour the chilled heavy cream into the chilled bowl. Beat with an electric mixer on medium speed until soft peaks begin to form.
- Add Sugar and Vanilla: Gradually add the sifted powdered sugar and vanilla extract to the cream. Continue beating on medium-high speed until stiff peaks form. The cream should be thick and hold its shape when the whisk is lifted. Be careful not to overwhip, which can cause the cream to become grainy.
Part 3: Assemble and Serve:
- Slice the Cake (if using a large cake): If you baked a large cake in a tube pan, you can slice it horizontally into layers for a more elegant presentation.
- Fill and Top: Spread the vanilla cream between the layers and/or on top of the cake. For individual cakes, you can simply top them with a dollop of vanilla cream.
- Garnish (Optional): You can garnish with fresh berries, a dusting of powdered sugar, or a sprinkle of toasted nuts for added visual appeal and flavor.
- Serve: Serve the light and airy sponge cake with the vanilla cream and enjoy!
Tips and Variations:
- Egg White Temperature: Room temperature egg whites whip to a greater volume than cold ones.
- Clean Tools: Ensure your mixing bowl and whisk are completely clean and free of any grease or yolk, as this can prevent the egg whites from whipping properly.
- Gentle Folding: Be very gentle when folding in the dry and wet ingredients to avoid deflating the meringue.
- Flavor Variations: You can add other extracts like almond or lemon to both the cake and the cream for different flavor profiles. A bit of lemon zest in the cake batter can also be lovely.
- Citrus Glaze: Instead of vanilla cream, you can top the cake with a simple citrus glaze made from powdered sugar and lemon or orange juice.
- Berry Sauce: A fresh berry sauce (e.g., strawberry, raspberry) pairs beautifully with this light cake.
- Storage: The sponge cake can be stored at room temperature in an airtight container for a day or two, or in the refrigerator for up to a week. The vanilla cream should be stored in the refrigerator and is best used within a couple of days. It’s best to assemble the cake with the cream just before serving.
Enjoy this delightful Light and Airy Sponge Cake with its simple and elegant Vanilla Cream! It’s a wonderful dessert for any occasion.