This Hot Cream Sponge Cake is so fluffy, so plush, and most of all—so delicious. It bakes up soft and airy, with just the right amount of structure to make it perfect for layered cakes.
I often make my sponge cakes with a mix of all-purpose flour and potato starch, but in this recipe, I use only all-purpose flour. That gives the sponge a little more stability—ideal if you’re making a cake that you want to build on, like something with layers or fillings.
At the very end of mixing, I pour warm cream—mixed with a little vanilla bean paste—around the edge of the batter. This step helps dissolve any last bits of flour and gives the batter a gentle boost in the oven for an even, gorgeous rise.
Also, in the recipe, I mention an optional flour you can use if you want to make the sponge even more plush and light—you’ve got that option too, depending on the feel you’re going for.
Hope you love this one!
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