Sponge Cake with Vanilla Cream Filling

For the sponge cake with vanilla cream filling, whip the egg whites with 10 dag sugar until foamy, whip the yolks with the remaining 5 dag sugar and the vanilla sugar until foamy.

First carefully fold the yolk mixture into the beaten egg whites and then the flour. Bake the mixture in a greased cake tin for about 50 minutes at 180 degrees.

Allow to cool and then cut twice. In the meantime, make a custard with the milk, 10 dag sugar and the vanilla sugar, let it cool down and stir the butter into the lukewarm mixture – refrigerate.

Fill the cake pieces each with half of the cream and assemble. Finally, whip the whipped cream and use it to decorate the sponge cake with vanilla cream filling.

Preparation Tip:

You can also decorate the sponge cake with vanilla cream filling with fruits, marzipan or chocolate shapes.

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