Description
Delight in these light and fluffy Japanese Crème-Filled Sandwiches, featuring a soft sponge cake layered with whipped cream and fresh fruit. This elegant dessert combines the delicate texture of a homemade sponge with sweet, airy cream and optional fruity additions, perfect for a refreshing snack or a charming treat.
Ingredients
Scale
For the sponge cake:
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour, sifted
- 2 tablespoons whole milk
For the whipped cream filling:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional additions:
- Sliced strawberries, kiwi, or mango for fruity versions
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper to prevent sticking.
- Whip eggs and sugar: In a large mixing bowl, beat the eggs and sugar on high speed with an electric mixer for 6–8 minutes until the mixture is pale, thick, and has tripled in volume. This aerates the eggs to create the cake’s light texture. Add the vanilla extract and mix gently.
- Incorporate flour and milk: Sift the all-purpose flour over the egg mixture in batches. Gently fold the flour in with a spatula after each addition to maintain the volume and avoid deflating the batter. Fold in the milk until just combined.
- Bake the sponge cake: Pour the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake is lightly golden and springy to the touch. Remove from the oven and allow the cake to cool completely before proceeding.
- Prepare the whipped cream: While the cake cools, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring the cream is firm enough to hold shape and support layering.
- Assemble the sandwiches: Cut the cooled sponge cake into even rectangles or squares. Spread or pipe a generous layer of whipped cream onto one slice. Add sliced fruit, such as strawberries, kiwi, or mango, if desired, then top with another slice of sponge cake to form a sandwich.
- Chill and serve: Place the assembled sandwiches in the refrigerator and chill for at least 30 minutes to set the cream and enhance the texture. Serve chilled for the best taste and experience.
Notes
- Wrap sandwiches individually in plastic wrap to maintain their shape and make them easy to pack.
- Best enjoyed fresh or within 1–2 days refrigerated for optimal flavor and texture.
- Use chilled cream for easier whipping and better volume.
- Slicing the sponge cake evenly will create neat, uniform sandwiches.
