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Eggs, cream, sugar, flour and yeast. With these five ingredients we will obtain a sponge cake with a delicate and very spongy flavor: a Cream sponge cake.
It is easy and quick to do so all are points in your favor. And if we want to give it a crunchy touch we will only have to sprinkle sugar y almonds above before putting it in the oven. Simple, right?
Unlike the spout that we have already published on the blog, this cream cake has no butter. This saves us a few calories.
Cream sponge cake
Making a cream cake like this has few complications. The ingredients are simple and preparing it does not require a lot of time on our part.
Equivalence with TM21
More information - Beak
When you indicate 1 envelope of Royal type yeast, how many grams is the envelope? I ask why, here in Argentina it has 50 grams and it seems to me that it is a lot.
Hello Maria Esther,
Yes, as Carmen says, in Spain they are 16 g. You can weigh it using Thermomix or, if you have, a slightly more precise scale.
Take care!
In speed 4 do you also use the butterfly?
Hello Cocola:
Yes you can use speed 4 with the throttle. Especially when you are working with flour doughs that are heavier and that you need a little force to get well mixed.
Try it, you'll see how well it works!
Greetings.
HELLO COCOLA HERE IN SPAIN THE ROYAL YEAST THAT THE RECIPE INDICATES HAS 16 GRAMS SO DIVIDE YOURS MORE OR LESS UP TO THAT AMOUNT
Thanks Carmen!
Hello!! The other day I made the cake and I did it just like indica but it burned a little and part of it also the cake did not rise, it was very thin, why would it be? Even so, inside it was very good and very fluffy
Thank you
Hello Anab, where did you get burned? Many times the baking of the cakes in the oven depends a lot on the type of oven and the mold used. If the mold is tall and narrow, we will need more cooking time than if the mold is long and wide (since the thickness / height of the cake will be less). Check out these tips to bake cake in the oven, in case we could find the key to the problem you've had:
Tips:
- Do not open the oven before the first 15 minutes.
- If you see that the surface is toasted excessively and the time has not yet passed, cover it very carefully with albal paper.
- To know if your cake is ready, prick it with a knife or with a very fine rod. If it comes out wet and sticky, it's not done on the inside. If it comes out clean, you already have it.
- Wait for it to cool down before unmolding it, otherwise it will break.
Hi Anab,
If you dare to try it again, follow the advice Irene has given you, it should look good on you. I'm glad you at least liked the taste.
You will tell us.
Take care!
I have found by chance the recipe for this sweet, I have made it and it has been great, thank you very much
Good!
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Thanks for your comment.
A hug
WHEN WE TALK ABOUT CREAM FOR MOUNTING, DO YOU REFER TO CREAM? BECAUSE IN MEXICO CREAM IS THE FATTY MATERIAL THAT IS COLLECTED ON THE SURFACE WHEN THE MILK IS BOILED. THANK YOU
Hello Laura:
We also call what remains on the surface of the milk cream but we don't mean that… I've been looking at Google and I think yes, that what we call cream is your cream.
I hope you like the «cream cake»! 😉
A hug
It came out great! What a softer taste of cream and how fluffy, with the crunch of sugar and rolled almonds is the point. In my oven I only needed 30 minutes, I was watching it because I know it and I know it takes less time, click with a stick of the Moorish skewer, which I have saved to check the cooking of the cakes, and it came out clean, ready, not a minute more. Thank you!!
Thanks Peter, for your comment and for telling us about your experience.
Take care!
I just did it. It's so fluffy that I thought it wasn't done. It looks great and smells great, although I should have put more almonds next time. Thank you very much for the recipes and for the blog, it helps me a lot with the thermomix, I have the M21 that my sister gave me to practice and I love it.
How nice that you liked the cake. And great that you feel so comfortable with your Thermomix. We use 31 but we always put the equivalence table at the end of each recipe because we think it can be useful for you.
Thanks for writing to us.
A kiss!
Hello, this recipe has no oil?
Hello Maribel,
No, in this case the fat is provided by the cream.
A greeting!
Hello Ascen,
I'm making your cream cake, but in the middle of the process I had a question, is it 8 seconds speed 4 or 8 minutes speed 4?
I put it 8 seconds and it did not wrap all the flour well, so I have put it again 8 minutes I hope I do not go around.
Tomorrow I will tell you the result. Thanks for sharing it with us and best regards.
Hi Argine,
It's 8 seconds. If you see that in that time it is not well integrated, it is best to finish mixing everything with the spatula.
I hope you like it 😉
A hug!
Hello Ascen,
I am making the recipe and during its course a question arose, is it 8 seconds speed 4 or is it 8 minutes speed 4? because I put 8 seconds first but I don't know there was enough flour left on the walls so I put speed 8 on it for 4 minutes, I hope I didn't go overboard.
It is already in the oven… .tic tac tic tac….
By the way, I cannot say that I have made a lot of pastries and another question that you think is very basic, it occurred to me to weigh the flour as I was sifting it "of course it seemed a lot to me" and when I went to add it I weighed it again I had about half left over then. Is the sifted flour heavier?
Well I'll tell you how it turned out. Greetings and thank you very much for sharing your knowledge with us.
I tried the recipe and it is super fluffy, my children loved it thanks
How good, Tere! Thank you very much for your comment 🙂
A kiss