Cream for sponge cake

Name: Cream for sponge cake
Total time: 20 minutes
Yield: 1
Cuisine: European
Ingredients: Butter - 100 g; Sugar - 90 g; Chicken egg yolk - 17 g; Milk - 65 g; Vanilla sugar - 5 g; Cognac - 18 g

Cookinero 3 March 2025

When preparing a sponge cake, you need to monitor not only the quality of the layers, but also the taste of the cream. The recipe for cream for a sponge cake has one unusual ingredient - cognac. It is added at the very end of preparing a delicious sponge cream and gives a unique aroma to the dessert. Choose an alcoholic drink with bright fruity notes.

How to cook Cream for sponge cake

Step 1

Prepare the syrup according to the recipe. In a small container, mix the milk and egg yolk until smooth. Then pour the resulting liquid into a sieve and add sugar.

Step 2

Place the container with this mixture on the fire. Cook for 7-8 minutes, stirring constantly. Once the mixture boils, cook for another 1-2 minutes. Pour the syrup into another container and cover with cling film. The syrup, prepared at home, should resemble condensed milk in consistency.

Step 3

Make the sponge cake cream. In a large bowl, beat the softened butter with a mixer until fluffy and light in color. Gradually add the cooled syrup. The finished sponge cake cream should be white and thick, but not dense.

Step 4

Flavor the cream for the sponge cakes. Add cognac to the finished mass and mix thoroughly.

Cream for sponge cake - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter for the sponge cake cream?

Yes, you can substitute margarine for butter, but keep in mind it may slightly alter the flavor and texture of the cream. For best results, use a high-fat margarine.

How long can I store this sponge cake cream, and what’s the best way to store it?

The cream can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it’s covered with cling film to prevent a skin from forming.

Can I make this cream dairy-free?

Yes, replace the milk with a dairy-free alternative like almond or coconut milk, and use a plant-based butter substitute. The texture may vary slightly, but it will still work.

What can I use instead of cognac for flavoring the cream?

You can omit the cognac or substitute it with vanilla extract, almond extract, or a tablespoon of strong coffee for a different flavor profile.

Can I freeze the sponge cake cream?

Freezing is not recommended as the texture may become grainy or separate when thawed. It’s best made fresh or stored in the fridge for short-term use.

How can I make the cream thicker or thinner?

For a thicker cream, reduce the syrup slightly more during cooking. For a thinner consistency, add a splash of milk or cream while mixing.

Can I use this cream for piping on cupcakes?

Yes, this cream is suitable for piping, but ensure it’s thick enough to hold its shape. Chill it briefly if needed before piping.

Is there a way to make this cream lower in sugar?

You can reduce the sugar slightly, but it may affect the texture and sweetness. Consider using a sugar substitute designed for baking, following package instructions.

What’s the best way to cool the syrup before adding it to the butter?

Let the syrup cool to room temperature by placing it in a shallow dish or stirring occasionally. This prevents melting the butter when mixed.

Can I use this cream for filling macarons?

This cream may be too soft for macarons, which typically require a firmer filling. Consider chilling it thoroughly or mixing with a sturdier ingredient like ganache.

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