Sponge Cake With Nuts and Whipped Cream Frosting



Sponge Cake

  • 4 Eggs
  • 1 cup Cake Flour/All Purpose Flour
  • 1 tsp. Baking Powder
  • ½ Cup Caster Sugar/Powdered Sugar
  • 1 tsp. Vanilla Essence

Filling and Decoration

  • 1 cup Strawberry (Few Cut and whole)
  • ½ cup melted sugar
  • Fruit syrup to moisture the cake


  • ½ Cup Sugar
  • ¼ Cup Almonds/Walnuts Chopped

Whipped Cream Frosting

  • 3 cups of heavy whipping cream
  • 6 tablespoons white granulated sugar
  • 1 teaspoon pure vanilla extract





Sponge Cake

  1. Preheat the oven to 180 degrees C / gas mark 4.
  2. Measure all the ingredients, bring it to room temperature and keep it aside.
  3. In the large bowl crack all 4 eggs.
  4. Now with the help of an electric mixer fitted with whisk attachment, beat eggs for 1 minute on high speed.
  5. Gradually add sugar and continue beating 8-10 minutes until thick and fluffy.
  6. Swift together 1 cup flour and 1 tsp. baking powder.
  7. Then sift this mixture into fluffy egg mixture one-third at a time.
  8. Fold with a spatula with each addition just until incorporated.
  9. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain.
  10. Do not over-mix or you will deflate the batter.
  11. Pour it in to prepared cake tin.
  12. Place them in the oven till golden brown 15-25 minutes.
  13. Cool on a wire rack before serving.


  1. In a sous pan add ½ cup sugar.
  2. Cook the sugar until it turns brown in colour.
  3. Add the chopped nuts and mix well.
  4. Spread the nuts mixture in a greased pan.
  5. Once it is cooled mince the nuts and keep it aside.

Whipped Cream Frosting

  1. Pour whipping cream in to stand mixer/a bowl
  2. Add sugar and vanilla.
  3. Beat on high for 5 minutes using a beater.
  4. Scrape down the sides of the bowl and then continue to whip on high.
  5. After whipping for 5 minutes, till the whipping cream is firm enough.
  6. To check, scoop some whipping cream on to a spoon and hold it upside down.
  7. It should stay in place and not fall off the spoon.
  8. Keep it in the refrigerator.


Frost a Layer Cake

  1. Slice the cake across using a bread knife or other serrated knife.
  2. Keep one slice on the cake board.
  3. Spread few spoons of fruit syrup on the cake to keep it moist.
  4. Place some whipped cream frosting on the first layer and spread evenly.
  5. Cut and spread a layer of strawberry on top of cream layer.
  6. Keep the second half of the cake on top of strawberry layer.
  7. Apply the next portion of the whipped cream frosting over the cake.
  8. Using a spatula gently pull the frosting toward the cake edges
  9. Work to frost all layer evenly.
  10. Make sure to evenly frost the sides as well.
  11. Coat all sides of the cake with prepared nut crunch.
  12. Decorate with fresh cream, chocolate dipped strawberry and caramel.

5 Comments Add yours

  1. Karen says:

    Looks scrumptious

    Liked by 1 person

  2. Anu Yalo says:

    OMG!! delicious….

    Liked by 1 person

  3. Love sponge cake, looks delicious!

    Liked by 1 person

  4. Akshay Iyer says:

    Looks delicious !!😍
    Well described…!!👌

    Liked by 1 person

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