In the mixing bowl of a stand mixer, whisk the eggs with the sugar and vanilla for 7 to 10 minutes, until tripled in volume.
- Stand mixer (in picture) - Cake pan - Hand mixer - Parchment paper
Sift the dry ingredients and gently fold into the batter.
Whip the cold heavy cream until stiff, then fold in gently with a spatula.
Pour the batter into a lined cake tin and bake at 320°F /160°F for approx. 35-40 minutes.
– 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
This vanilla sponge cake is perfect with flavors, chocolate, marble or blueberries.