I promised to share a good whipped cream cake recipe a while back, and although my birthday has long passed, better late than never. The sponge cake base comes from my mother—a tried-and-true recipe she’s perfected over the years. I’ve made a few small tweaks, swapping refined sugar for coconut palm sugar and wheat flour for spelt flour. This quantity makes a 26 cm sponge cake that can be sliced into two layers. If you’d like a taller, more impressive cake, bake the sponge twice and stack it—you’ll end up with something beautifully high and celebratory.
For soaking, unsweetened juice works best—freshly squeezed orange juice is especially nice. If you’re making the cake for a special occasion and want it to hold its shape perfectly, you can add a whipped cream stabilizer to the filling. For a casual homemade cake, it’s not necessary. As for the berries, treat the amounts as flexible—sizes vary, and honestly, the more berries, the better. Every bite should be bursting with them.
Curd & Whipped Cream Cake with Berries
Ingredients
Sponge Cake:
Cream:
Filling & Decoration:
Preparation
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Preheat the oven to 180°C. Separate the egg whites and yolks. Whisk the whites into a firm foam. In another bowl, beat the yolks with the sugar, then mix in the spelt flour and starch. Gently fold the whipped egg whites into the yolk mixture, keeping the batter light and airy.
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Pour the batter into a lined cake pan (about 26 cm in diameter) and bake for 25–30 minutes, until golden and cooked through. Let it cool completely.
Prepare the cream:
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Whip the cream until fluffy, then fold in the curd cheese, agave syrup, and (if using) stabilizer.
Prepare the berries:
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Wash them well. Slice half of the strawberries into thin slices for layering; cut the rest in halves for decoration.
Assemble the cake:
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Slice the cooled sponge horizontally into two layers. Place one layer on a serving plate and generously soak it with orange juice. Spread a layer of cream on top, then add sliced strawberries along with raspberries, blueberries, and currants.
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Place the second sponge layer on top, soak it as well, and cover the entire cake—top and sides—with the remaining cream.
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Finish by decorating generously with berries: halved strawberries, raspberries, blueberries, and currants.
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Let the cake rest for a while before serving so the sponge can absorb the moisture and the flavors can meld together.
Note
*To make a cake three times the size of the baking sheet in the picture, multiply the ingredients for both the sponge cake and the cream by three.
**You can also use frozen berries in the cake. In this case, use currants and blueberries for decoration on top, because they do not sink when melted. In winter, unfrozen foreign raspberries and strawberries are also available in stores, which can be used for decoration on a more festive occasion. Alternatively, you can also use fruits in the cake: apricots, peaches, kiwi, banana and other delicious fruits.
