Sponge Cake with Cream

Sponge Cake with Cream, Chocolate, and Strawberries

Sponge Cake with Cream and Chocolate, with its light and airy texture, is a beloved dessert enjoyed by people of all ages across the globe. It serves as a versatile canvas for various flavors and fillings, making it a staple in dessert menus and home kitchens alike.

Delicious sponge cake topped with whipped cream, luscious chocolate drizzle, and juicy strawberries

History and Origins

The origins of Sponge Cake with Cream and Chocolate trace back centuries, with variations found in different cultures. However, the modern version we know today likely originated in Europe during the Renaissance period. The sponge cake’s name comes from its sponge-like texture, achieved through the use of beaten eggs.

Ingredients Required

To create a classic Sponge Cake with Cream and Chocolate, you’ll need basic baking ingredients such as flour, sugar, eggs, and butter. For this particular variation with cream, chocolate, and strawberries, you’ll also require fresh strawberries, chocolate for melting, and whipping cream.

Step-by-Step Instructions for Baking Sponge Cake with Cream and Chocolate

Preparing the Batter

  1. Begin by preheating your oven to the recommended temperature, usually around 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Gently fold in the sifted flour until just combined, being careful not to overmix.
  5. Pour the batter into a greased and lined cake tin, spreading it out evenly.

Baking the Sponge Cake with Cream and Chocolate

  1. Place the cake tin in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Adding Cream Filling

  1. Whip the cream until stiff peaks form.
  2. Carefully slice the cooled sponge cake horizontally into two layers.
  3. Spread a generous layer of whipped cream on one half of the cake and place the other half on top.

Layering with Chocolate

  1. Melt the chocolate using a double boiler or microwave, stirring until smooth.
  2. Pour the melted chocolate over the assembled cake, allowing it to drip down the sides for a decorative effect.

Incorporating Fresh Strawberries

  1. Wash and hull the fresh strawberries, then slice them thinly.
  2. Arrange the strawberry slices on top of the chocolate-covered cake, creating an appealing pattern.

Decoration Tips

For added visual appeal, consider dusting the cake with powdered sugar or garnishing it with chocolate shavings or fresh mint leaves.

Serving Suggestions

Serve slices of sponge cake with cream, chocolate, and strawberries alongside a cup of hot tea or coffee for a delightful dessert experience.

Variations and Customizations

Experiment with different fillings and toppings to suit your taste preferences. Consider using other fruits such as raspberries or blueberries, or incorporating flavored creams or ganaches for added decadence.

Tips for Success

  • Ensure all ingredients are at room temperature before beginning.
  • Be gentle when folding the flour into the batter to maintain its lightness.
  • Avoid opening the oven door frequently while the cake is baking to prevent it from sinking.

Healthier Alternatives

For a healthier twist, you can use alternative sweeteners such as honey or maple syrup, and substitute part of the flour with almond flour or whole wheat flour for added nutrition.

Sponge cake’s popularity stems from its versatility, light texture, and ability to pair well with a wide range of flavors. Whether served plain or dressed up with various fillings and toppings, it never fails to delight dessert lovers.


Sponge Cake with Cream and Chocolate, and strawberries is a delectable treat that combines the lightness of sponge cake with the richness of cream, the indulgence of chocolate, and the freshness of strawberries. With simple ingredients and straightforward techniques, it’s a dessert that anyone can enjoy making and savoring.

Unique FAQs

  1. Can I make sponge cake ahead of time?
    • Yes, you can bake the sponge cake layers in advance and store them in an airtight container at room temperature for up to two days. Assemble with the cream, chocolate, and strawberries just before serving for the best results.
  2. Can I freeze sponge cake?
    • While you can freeze sponge cake layers for later use, it’s best to freeze them without the cream, chocolate, or strawberries. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw in the refrigerator before assembling and decorating.
  3. Can I use frozen strawberries for this recipe?
    • While fresh strawberries are preferable for their flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw and drain the strawberries well before slicing and arranging them on the cake.
  4. Can I use a different type of chocolate for the topping?
    • Absolutely! Feel free to use dark, milk, or white chocolate depending on your preference. You can also experiment with flavored chocolate varieties such as mint or orange for a unique twist.
  5. How long will the assembled cake stay fresh?
    • Once assembled, the cake is best enjoyed within 1-2 days for optimal freshness. Store any leftover cake in the refrigerator, tightly covered, and consume within the recommended timeframe.
Sponge Cake with Cream

Sponge Cake with Cream, Chocolate, and Strawberries

Indulge in a heavenly sponge cake with creamy filling, rich chocolate, and fresh strawberries. A delightful dessert for any occasion!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 peoples
Calories: 250kcal


Sponge cake:

  • 4 eggs
  • 4 tablespoons of sugar
  • 5 tablespoons of flour
  • 1 tablespoon of oil
  • 1/2 teaspoon of baking powder


  • 500 ml of whipping cream
  • 150 g of white chocolate
  • 200 g of fruit e.g. strawberries
  • 1 teaspoon of gelatin with a top


  • 100 g of milk chocolate
  • 1 tablespoon of cocoa e.g. Pooh
  • 1 tablespoon of butter
  • 2-3 tablespoons of water
  • 1 flat teaspoon of gelatin


  • Bake a sponge cake. The eggs should be at room temperature. Beat the egg whites with a pinch of salt and add sugar in small portions. When the foam is shiny, add one egg yolk at a time and continue to beat. Add the sifted flour and baking powder and mix gently. Finally, add oil and mix with the dough. Bake the sponge cake in a 26 cm diameter baking tray at 180 degrees using the top-bottom heater for about 35 minutes (until golden brown). After turning off the oven, leave the cake in the oven without opening the door for about 10 minutes, then open the door.
  • Cream. Heat 150 ml of cream in a pot and melt the chocolate in it. Set aside to cool. Combine melted chocolate with 350 ml of cold cream and beat until fluffy. Soak the gelatin in 30 ml of hot water and mix until it dissolves. Pour in the cooled and dissolved gelatin. Before pouring it onto the cake, put the whipped cream in the fridge. Chop the fruit and mix with the cream. Cut the sponge cake into two parts. Put the whipped cream on the first part and put

the second part of the dough on top.

  • Icing. Heat water in a pot, add butter and melt. Add broken chocolate and sweet cocoa. Mix everything and add gelatin dissolved in 30 ml of water. Set the icing aside to cool and pour it over the cake when it is cold.


Calories: 250kcal

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