This is the ultimate fluffy, tasty and light cake which everyone loves! It is also easy to make from scratch so it is perfect even for novice bakers who want to impress their family and friends. If you are looking for a cake everyone would love, this is the right recipe!
Why is this recipe so great
Have you ever dreamed of a cake that is airy and fluffy and has a creamy and light frosting? That’s exactly what the current recipe is and that’s why I called it Light Cake. It is more precisely a simple sponge cake with whipped cream frosting and blueberries between the layers… As you might have noticed, simplicity is often equal to perfection and that is absolutely valid here!
What ingredients you need
You need few simple ingredients for the layers: eggs, sugar, all purpose flour, baking powder and vanilla. That’s all and you correctly noticed there is no fat. The secret of the perfect sponge cake is that it is made with no fat, except from the one in the egg yolks. That also means that this recipe is for a low-fat cake, in case that really matters to you because, well, cake is cake… At the same time the proportion of sugar and flour is carefully measured to achieve the best light and fluffy consistency.
As for the frosting, you need heavy cream, powdered sugar and again, vanilla. The cake will be even more exceptional if you add some fresh blueberries between the layers. But even without them you won’t go wrong.
You will find the ingredient quantities and the detailed instructions below the post, in the recipe card!
- The first step is to divide the eggs in two large bowls.
- Whip the egg whites until thick and foamy. Then beat together the egg yolks with the sugar and vanilla, until thick and pale.
- Gradually add the sifted flour and baking powder to the yolk mixture, alternating with the egg whites.
- Divide the batter between two greased 7 inch/ 18 cm cake pans and bake until a toothpick inserted in the centre comes out clean.
- Cool the layers before assembling them. Ideally refrigerate them for 4-5 hours to make cutting easier as sponge layers tend to be quite crumbly.
- Whip the heavy cream (refrigerated in advance) with powdered sugar and vanilla right before assembling the cake.
- Spread the whipped cream on each layer and optionally sprinkle blueberries on top. Frost the cake all around with the cream. Decorate with fresh blueberries or other fruits.
- You don’t really need to cut each layer in two: this cake would be very nice with two layers only. It won’t be as tall, however. For people who like cakes with lots of frosting and fruits everywhere, the four layer variant is the best.
- Blueberries are optional. You can use other berries, pitted cherries or just have it plain.
- Instead of vanilla, you can use lemon zest or lemon extract and make a Light Lemon Cake.
I am sure you would love this cake as much as we did! It is literally one of the best cakes I have ever had, despite of being so simple! If you made it, please don’t forget to share your experience in the comments.
Here are few more recipes with sponge layers which you might like:
- Walnut Sponge cake with Chocolate Chip Frosting
- Chocolate Sponge Cake with Cheesecake filling
- Sponge Cake with Fondant Fruits decoration
- Cinnamon Roll Cake
The Best Light Cake
For the cake layers:
- 5 large eggs
- 1 cup/ 200 g granulated sugar
- 1 cup/ 120 g all-purpose flour
- 1,5 teaspoon baking powder
- 2 teaspoon vanilla extract
For the frosting:
- 1 ⅔ cup/ 400 ml heavy whipping cream
- ½ cup/ 60 g powdered sugar
- 1 teaspoon vanilla extract
- 1 cup/ 190 g fresh blueberries, optional
- Preheat oven to 350º F/ 180º C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease very well the the pans inside.
- Sift the flour with the baking powder in a medium bowl. Set aside.
- Divide the eggs into two large bowls.
- Whip the egg whites with an electric mixer until thick and foamy.
- Add the sugar and vanilla to the yolks. Beat with the electric mixer for 3-4 minutes, until the mixture becomes thick and pale.
- Using a rubber spatula gradually add the flour mixture to the yolks. When the batter starts thickening, start adding from the egg whites. Fold gently the batter, to make sure all flour and whites are dissolved and distributed well around.
- Divide the batter between the two pans. Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cakes cool in the pans for 15 minutes and then very carefully run a knife around the edges. Remove the cakes from the pans and let them cool until room temperature.
- Ideally, if your timing allows, refrigerate them for 4-6 hours or overnight, wrapped in cling film.
Whipped Cream Frosting
- Pour the cream in a large mixing bowl (refrigerated in advance at least 6 hours). Add powdered sugar and vanilla. Whip them until soft peaks form.
- Wash and dry the blueberries, if you are using them.
- Cut horizontally each cake base into two equal parts. Place one layer on a cake stand or a serving plate. Generously spread frosting on top (2-3 tablespoon). Sprinkle some blueberries.
- Continue the process until stacking all four layers.
- Spread the remaining frosting around the cake. Decorate with blueberries or leave plain.
- Refrigerate the cake for 4-6 hours before serving it.
- Store the cake 2-3 days in the fridge.
- Instead of blueberries you can use other berries or just skip them.
- Instead of vanilla extract you can use lemon flavour and make a Light Lemon Cake.