Cream sponge cake



This is my favorite sponge cake cream. It is light, fluffy, soft and delicious.
I like it so much, that if you have noticed, this recipe has already been used several times.
After doing it and tasting it, I assure you, it is SPECTACULAR.
I leave the recipe right now so you can run it.



  • 200 g flour
  • 50 g cornflour ( cornstarch)
  • 2 tsp Baking powder
  • 2 tsp of salt
  • 280 ml. liquid cream
  • 4 eggs
  • 200 g sugar
  • 2 tsp of vanilla extract


 beat the eggs and add the sugar little by little, until the mixture is frothy. Then add the vanilla.

In a separate bowl mix the flour, cornstarch, salt and baking powder, and then add the mixture.

When  the flour is well integrated it is time to add the whipped cream, for which, obviously, it is necessary to mount the cream. Once you have it ready, add it little by little, with soft and enveloping movements.

Put this mixture in a greased mold and put it in the oven at 180º for  45 minutes.