This delightfully easy vanilla Molly cake, crafted with the airy lightness of whipped cream, boasts a texture that's both light and fluffy. This vanilla cake is perfect for any special occasion, from birthdays to weddings, it's sure to become one of your go-to favorites when planning a festive cake.
- What is Molly Cake?
- Why you'll love this cake
- More Sponge cake Recipes
- Ingredients you need for this recipe
- Useful tools
- How to make the Whipped Cream Sponge Cake
- Storage and Freezing
- Tip for a fluffy cake
- Recipe Variations
- FAQ - Frequently Asked Questions
- Frostings and fillings suggestions
- Recipes made with this cake
- Vanilla Molly Cake
What is Molly Cake?
In France, known as Molly Cake, this delicious vanilla sponge cake is originally from Italy, but its popularity has crossed the borders and all French bakers use this wonderful recipe for all their cake creations.
This vanilla sponge cake, unlike other sponge cakes that use butter, is distinctively crafted with whipped heavy cream. This replacement not only provides the cake's luscious, airy texture but also ensures a light and delicate feel upon tasting.
Also, this type of cake is very valued for its firm consistency, particularly for layer cakes, cakes covered with sugar paste (cake design), sculpted cakes and wedding cake pieces.
Why you'll love this cake
- Beginner-friendly: This Molly cake recipe is straightforward and uses simple ingredients, making it ideal for both novices and seasoned bakers.
- Adaptable Flavor: Its mild and neutral taste is a breeze to customize with your favorite flavors or fillings.
- Moist & Fluffy Texture: Unlike many cakes, there's no need to drench this one with syrup; its natural moistness speaks for itself.
- Perfect for Layered Cakes: Whether you're crafting a wedding cake or a birthday cake, this cake holds its structure beautifully for multiple layers.
More Sponge cake Recipes
Ingredients you need for this recipe
*You'll find quantities and full instructions in the recipe card at the end of this page.
- Flour: Opt for white cake flour for the best results, but all-purpose flour is an acceptable substitute. Always use an electronic scale for precise measurements.
- Sugar: Fine granulated sugar is preferred, though cane sugar can be an alternative.
- Eggs: Use medium to large eggs, ensuring they are at room temperature for seamless blending into the batter.
- Heavy cream: Choose a full-fat heavy cream with a minimum of 30% fat content, and ensure it's chilled before whipping.
- Baking Powder: For a soft, fluffy texture, utilize baking powder instead of baking soda. Accurate measurement is crucial.
- Salt and Vanilla Extract: These are indispensable for enhancing and elevating the overall flavor of the cake.
How to make the Whipped Cream Sponge Cake
Whip eggs and sugar
- In a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine room-temperature eggs, granulated sugar, and vanilla extract.
- Whip on high speed for approximately 7 to 10 minutes until the mixture doubles or triples in volume and turns glossy.
Add dry ingredients
- In a large bowl, mix together all dry ingredients, cake flour, baking powder and salt.
- Sift the dry ingredients through a fine sieve at least twice.
- Lower the speed of the stand mixer and change the whisk to the paddle attachment, then add the dry mixture all at once while running the mixer until it is incorporated.
Add Whipped cream
- Place the cold heavy cream in a medium bowl and mix with an electric mixer on medium speed for about 3 minutes until stiff peaks.
- Add all the whipped cream to the cake batter and gently fold it in with a flexible spatula, working in a circular motion from the outside to the inside until it is completely incorporated
- Preheat oven to 320°F / 160°C and line 2 round cake pans of 6inch /15 cm only in the bottom with parchment paper.
- Divide the cake batter in half and distribute it into the two prepared pans.
- Bake the two cakes together in the oven at half height for about 45-50 minutes until they are puffed and golden on top.
- Allow the cakes to cool completely in their pans before carefully removing them from the pans and cooling them completely on a cake rack upside down.
- Cover the cake with plastic wrap and place in the refrigerator for at least 1 hour before cutting into layers with a sponge cake leveler.
Storage and Freezing
At room temperature: This vanilla sponge cake will keep for up to 1 week covered with plastic wrap or in a storage box with a tight-fitting lid.
In the freezer: up to 3 months, covered with plastic wrap or placed in a storage bag or box.
Thawing: let the molly cake sponge slowly come to the right temperature outside the freeze for one night.
Tip for a fluffy cake
- Room Temperature Ingredients: Ensure all your ingredients, especially eggs and heavy cream, are at room temperature for even mixing and better cake texture.
- Whipping is Key: Beat the eggs until they triple in volume, ensuring a lighter and airier cake texture.
- Opt for Full Fat: Using full-fat heavy cream will give your cake a richer taste and a perfectly moist texture.
- Fold, Don't Mix: Gently fold in the dry ingredients to retain the air incorporated during whipping and achieve that fluffy texture.
- Avoid Oven Peeking: Opening the oven door during baking can cause temperature fluctuations, affecting the cake's rise. Patience is a virtue; wait until the very end of the baking time
- Flavor: Add natural or artificial flavors, such as almond extract, lemon juice or other citrus fruits, rose water, lemon zest, and orange blossom water, orange juice.
- Chocolate: Unsweetened cocoa powder to make a chocolate sponge cake version like this chocolate molly cake or chocolate chips.
- Fruit: Fresh or frozen fruit such as raspberries or blueberries, or fruit purees to flavor the sponge cake batter.
- Nuts: Chopped nuts to add a crunch texture like almonds, hazelnuts or nut powder like ground almonds, or ground pistachios.
- Spices: ground cinnamon, gingerbread spices etc.
- Funfetti cake: simply fold in colorful sprinkles into the batter before baking.
- Earl Grey: infuse the heavy cream with Earl Grey tea, cool it down, then whip and fold it into the batter.
FAQ - Frequently Asked Questions
Can I use only Egg whites?
Yes, you can use only egg whites in a Molly cake recipe. Doing so will result in an even lighter and fluffier sponge. However, including the egg yolks makes the cake richer in flavor and texture.
Can I make the molly cake ahead of time?
Once baked, let it cool completely, then wrap it tightly in plastic wrap and store at room temperature for up to two days or refrigerate for longer shelf life. Its moist texture ensures that it remains soft even after a couple of days.
How to make it gluten-free?
Substitute the regular flour with a gluten-free flour blend. Ensure that the blend already contains xanthan gum; if not, add about ¼ teaspoon xanthan gum per cup of flour to maintain the cake's structure. Always check other ingredients, like flavor extracts, to ensure they are gluten-free as well.
Frostings and fillings suggestions
Here are some ideas for frostings and fillings that will be perfect to go with this sponge cake recipe and make it delicious.
- Mascarpone frosting
- Chocolate mascarpone frosting
- Kinder ganache
- A fruit purée, curd, compote like my raspberries compote, strawberry compote, orange, lemon curd…
- Chocolate ganache, whipped ganache, white chocolate ganache, milk chocolate ganache.
- Chocolate ganache frosting
- Vanilla buttercream
- Swiss meringue Buttercream
- Coconut Frosting
Recipes made with this cake
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