You’ve Been Eating Chocolate Cake All Wrong | This Sponge Cake Sandwich Will Blow Your Mind!
Moist, fluffy and soft chocolate sponge cake filled with sweetened whipped cream
How To Make Sheet Cake For Sandwich Cake
Let’s turn our cake into a sandwich today! A cake sandwich combines layers of cake with a variety of fillings to create a portable, bite-sized treat that’s perfect for any occasion. Much like a traditional sandwich, a cake sandwich consists of two layers of cake with a filling in between, but instead of bread, cake is the main ingredient. These sandwiches can be sweet or savory, making them an adaptable choice for dessert tables, afternoon teas, or even savory snacks.
We will be making a simple chocolate sponge cake for the cake sandwich filled with whipped cream. Feel free to customize the cake flavor, fillings, and toppings to match any theme or occasion.
Scroll down to check out the ingredients needed for the Steamed Chocolate Chiffon Cake Recipe with step by step instructions!
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Chocolate Sponge Cake Sandwich
Chocolate Sponge Cake Sandwich Ingredients
Whipped Cream Filling:
✿ 1 Cup Heavy Cream
✿ 1 Teaspoon Custard Powder
✿ Condensed Milk (To Taste)
✿ 6 Eggs
✿ Lime Juice
✿ 100 Grams Sugar
✿ 80 Milliliters Milk
✿ 80 Grams Cake Flour
✿ 20 Grams Cacao Powder
✿ Espresso Powder
✿ 2 Grams Baking Powder
✿ 60 Grams Oil
*All Ingredients Are Room Temperature
Chocolate SPonge Cake Sandwich INSTRUCTIONS | Click here for the recipe video
Make Batters
Fold In Batter To Beaten Egg Whites.
Bake
Bake 340F | 35 Min.
Assemble
Add Filling.
Cut
Enjoy!
Whisk egg and sugar ( 30G) until combined. Add oil and milk and whisk again until combined. Sift in the dry ingredients. Whisk until clump free and smooth.
Whip up the egg whites. Add sugar (70G) in 3 batches
Whip until stiff peaks. Add about ⅓ off the beaten egg whites to the egg yolk batter. Whisk until combined.
When combined pour the mixture into the remaining egg whites. Gently fold with a spatula until combined.
Pour the batter on a lined baking sheet. My baking sheet is approx. 39cm x 29cm. Spread out the batter and smooth out the top with a scraper. Tap the baking sheet to remove air bubbles. Bake at 340F for 35 Min.
Transfer to a cooling rack. Peel off the paper from the sides.
Flip the cake. Place a parchment paper on top, hold both parchment papers and flip the cake. Peel off the parchment paper and let it cool down.
Make the filling while the cake is cooling down. I made a simple whipped cream for the filling. Whip until stiff peaks.
Once the cake is cooled down flip the cake again and remove the parchment paper. Cut the cake in half. Spread desired amount of filling and smooth it out with a scraper. Place the other half of the cake on top. Wrap it up and refrigerate for 1 - 2 hours before cutting.
Slice the cake in desired shapes
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ All Ingredients Are Room Temperature.
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