Cotton Soft Sponge Cake With Fresh Cream Recipe

Today, I’m sharing a recipe for one of my all-time favorites: a light, airy vanilla cake topped with a simple yet indulgent fresh cream frosting. If you love making cakes that are soft, fluffy, and full of flavor, then this homemade cotton soft sponge cake with fresh cream is the one for you. I’ve perfected this recipe over the years, and I promise it’s a crowd-pleaser every time. Let’s get started, shall we?

Why This Cotton Soft Sponge Cake With Fresh Cream Is Totally A Hit

A cotton-like softness that melts in your mouth

Imagine biting into a slice and having it practically melt on your tongue. It’s the kind of light, airy crumb you dream about when baking a sponge cake! The secret? Beat the egg whites to stiff peaks and gently fold them into the batter. This creates a delicate, fluffy structure that stays tender and moist.

A blank canvas to make your own version

You can easily customize it to fit any occasion or taste—whether you want to add a handful of roasted nuts, swirl in some chocolate chips, or experiment with different extracts like almond or lemon. Want a zesty twist? Try folding in a bit of fresh citrus zest into the batter. This recipe adapts beautifully to your creativity, so it’s perfect for home bakers who like to put their own spin on things.

Foolproof recipe

This recipe is foolproof, even for those just starting out in the kitchen. The steps are simple, and the technique is forgiving—just follow the instructions, and you’ll end up with a cake that’s both beautiful and delicious. Whether you’re baking for a special occasion or just because, this recipe guarantees a soft, flavorful cake every single time. 

10 Simple Steps To Make Cotton Soft Sponge Cake With Fresh Cream

Step 1

First, grab 6 large eggs. We’re going to separate the yolks from the whites—one mixing bowl for the yolks, a separate bowl for the whites. I always use room-temperature eggs; they tend to whip up better. Trust me, it makes a difference!

Step 2

Now, take your egg yolks and whisk them until they’re nice and smooth. You don’t need to go crazy, just enough to break them up. Then, pour in 90g of vegetable oil and 110g of milk. 

Mix everything together until it’s completely combined. The oil gives the cake its moisture, and the milk balances out the richness of the yolks. It smells divine already!

Step 3

Add 2 teaspoons of vanilla extract. I personally love using good-quality vanilla—trust me, it makes a world of difference in the final flavor. Sift in 165g of cake flour and 1 teaspoon of baking powder. 

Mix until it’s all smooth and lump-free. I always make sure to sift my dry ingredients; it’s a little extra effort, but it really helps to ensure the cake is as light as possible.

Step 4

Now, back to the egg whites! Using an electric mixer with the whisk attachment, start beating those whites. When they become foamy, slowly add in 140g of granulated sugar. 

Keep beating until stiff peaks form. If you’ve made meringues before, you know the drill: you want peaks that stand up straight when you lift the whisk. The sugar helps stabilize the whites, so they hold up beautifully in the cake batter.

Step 5

Here’s where the magic happens! Gently fold a third of the whipped egg whites into the egg yolk batter. This step is important—it helps loosen up the batter so it’s not too thick. Once that’s incorporated, carefully fold in the remaining egg whites. 

Be gentle but quick so you don’t deflate all that air; you just worked so hard to whip it into the egg whites. The folding technique is key here—take your time, and don’t rush it. You want everything just combined with a fluffy, airy texture.

Step 6

Now it’s time to prepare the baking pan. Line a 40 x 25 x 5.5 cm baking pan with parchment paper. This ensures the cake won’t stick and makes for easy cleanup (a baker’s best friend!). Pour the batter into the pan, and use a scraper to smooth out the surface. 

I usually give the pan a few taps to release any air pockets that might be trapped. Bake it at 170°C for about 25 minutes, or until it’s golden brown and a toothpick comes out clean. The smell as it bakes? Pure heaven!

Step 7

Once the cake is baked, let it rest in the pan for a few minutes. Don’t rush this step! After that, gently remove the cake from the pan and place it on a wire rack to cool completely. 

This might take a little time, but trust me, it’s worth it. You don’t want to frost a warm cake because it will just melt your frosting.

Step 8

While the cake cools, let’s make that dreamy frosting. In a large bowl, pour in 400ml of cold heavy cream, 40g of granulated sugar, and 1 teaspoon of vanilla extract. Whip it up using an electric mixer. 

Aim for medium peaks—this means it should hold its shape but still be soft and billowy, not too stiff. Transfer the frosting into a piping bag to make it easier to decorate. I like to use a large round tip for smooth, soft swirls.

Step 9

Once the cake has cooled, peel off the parchment paper and carefully cut the cake into two equal layers. It’s like cutting into a cloud, right? Pipe a generous amount of the whipped cream onto the first layer, then smooth it out using an offset spatula.

Place the second cake layer on top and repeat the process. Smooth the top layer of frosting and make it look as pretty as possible. You can reserve some frosting to pipe decorative swirls or rosettes later.

Step 10

Now, let the cake sit in the fridge overnight. Yes, I know it’s hard to wait, but trust me—it makes the flavors meld, and the frosting set perfectly. The next day, trim the edges to give it a neat, professional look. Then, slice it into 6 servings. 

For the final touch, pipe a little frosting on each slice and top with fresh strawberries (either whole or halved) or other berries. The pop of color from the berries really elevates the cake.

Slice it, serve it, and get ready to watch your friends and family swoon. This cake is everything—a perfect balance of light, fluffy cake and sweet, creamy frosting. And the best part? It looks as good as it tastes!

Want to indulge more in that heavenly softness? Try my coffee sponge cake with cream or strawberry shortcake!

Some Baking Tips

A Nutty Kick

If you’re in the mood for a little extra flavor and texture, adding nuts to your cake batter is a fabulous way to elevate it. I love tossing in some finely ground almonds, pecans, or walnuts—just make sure to roast and grind them first to bring out their full flavor. 

Roasting the nuts deepens their natural oils and adds a subtle richness that pairs beautifully with the light cake. You can add about 50-70g of roasted ground nuts into the batter after sifting the dry ingredients. It’ll give the cake a delightful crunch and a nutty fragrance that’ll make everyone wonder what your secret ingredient is!

Baking With A Round Pan

If you don’t have a rectangular baking pan and decide to use a round one, just a heads-up: you might see a few cracks on the surface of the cake. Round pans tend to be taller, which can cause uneven baking and cracking, but don’t worry—I’ve got a little trick for you. 

Try baking your cake in a water bath to keep the temperature steady. Place your round pan inside a larger baking tray and fill the outer pan with hot water about halfway up the sides of the cake pan. 

This trick helps even out the oven temperature and creates a more moist, controlled environment, preventing the surface of your cake from drying out and cracking. It’s one of my go-to methods whenever I’m using a round pan—it works like a charm every time!

FAQs

What are some other frostings for this cake?

You can try a brown butter frosting for a nutty depth, a classic vanilla buttercream for a smooth finish, a rich caramel buttercream for sweetness, or a fluffy marshmallow fluff frosting for a light, airy touch!

Why did my cake deflate?

Your cake might have deflated because the egg whites were overwhipped—this causes it to rise beautifully but collapse once it cools. Or, if the cake was underbaked, it didn’t have enough time to set its structure and support itself!

—

I can’t wait to see how yours turns out!