Step-by-Step Guide: How to Make a Cream Cake

detailed steps

• Start by preparing a soft and moist cake base. Sponge cake or chiffon cake is commonly used because of its light structure and ability to absorb cream without becoming soggy.
  Basic ingredients include eggs, sugar, flour, milk (or water), and vegetable oil or butter.
  Bake the cake at around 160–170°C (320–338°F). After baking, remove the cake from the mold and allow it to cool completely before slicing.
• High-quality whipped cream is the key to a good cream cake. Use heavy cream with a fat content of at least 35% for best results.
  Before whipping, chill the cream, mixing bowl, and tools. Add powdered sugar according to taste. Whip the cream until soft or medium peaks form.
  In professional kitchens, whipped cream is often prepared using Nitrous Oxide (N₂O), which creates finer bubbles and improves stability and efficiency.
  
• Once the cake base has cooled, slice it evenly into two or three layers using a serrated knife or cake slicer.
  Spread an even layer of whipped cream between each layer. Fresh fruits such as strawberries, mangoes, or blueberries can be added for extra flavor and texture.
• Apply a thin layer of whipped cream over the entire cake to trap loose crumbs. This step ensures a cleaner and smoother final appearance.
  Refrigerate the cake for 15–30 minutes to set the crumb coat.
• After chilling, apply a thicker and smoother final layer of whipped cream. Use a spatula or scraper to achieve a clean finish.
  Decorate the cake with piping, fruits, chocolate, or edible decorations as desired.
  
• Cream cakes should be stored in a refrigerator at 2–6°C (35–43°F). For best texture and taste, consume within 24–48 hours.