Soft Cake with Pastry Cream and Whipped Cream: The Elegant, Easy Dessert.
If you’re looking for a dessert that combines the delicacy of pastry cream with the lightness of whipped cream, the Soft Cake with Pastry Cream and Whipped Cream is the perfect recipe. Pretty like a patisserie cake but simple to make at home, it’s ideal for birthdays, special occasions or a refined finish to a meal.
The base is a soft sponge cake (baked in a special mould) that holds a generous layer of velvety cream. The finishing touch? A basketweave decoration made with two-tone whipped cream and delicate strawberry roses.
Why you’ll love this recipe:
Soft Base: No hard crust, just a sponge cake that melts in your mouth.
Wow Effect: The woven decoration gives it a dramatic look.
Versatile: You can customize the soaking syrup or add fresh fruit as you like.
Tips for a Perfect Decoration
To create the basketweave effect you see in the photos:
Use a piping bag fitted with a flat, ridged tip.
Pipe vertical lines and overlap small alternating horizontal strokes.
Keep the whipped cream very cold to ensure the reliefs stay defined.
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, All seasons
Ingredients — Soft Cake with Pastry Cream and Whipped Cream
- 4 eggs
- 1 cup 00 flour (Italian Type 00 wheat flour)
- 2/3 cup granulated sugar
- 2 1/2 cups milk
- 1/2 cup granulated sugar
- 1 packet vanillin (vanilla flavoring)
- 6 egg yolks (about 120 g) egg yolks
- 1/2 cup cornstarch (cornflour)
- 1 1/4 cups heavy cream (for whipping)
- 3 strawberries
- red food coloring
- 3 tbsp + 1 tsp (≈50 ml, about 1.7 fl oz) maraschino liqueur
Tools — Soft Cake with Pastry Cream and Whipped Cream
- Cake pan
- Stand mixer
- Bowls
- Spatulas
Steps — Soft Cake with Pastry Cream and Whipped Cream
The success of this soft cake with pastry cream and whipped cream all depends on the base. Follow these steps for a tall, springy sponge cake, perfect for soaking and filling.
1. Whip the eggs: the secret to lightness
The first secret for a perfect sponge cake without yeast is air.
Whip the whole eggs with the sugar for at least 15 minutes using electric beaters or the stand mixer on the highest speed.
You should obtain a pale, foamy, “ribboning” mixture (meaning it leaves a trace when you lift the whisk). This step is essential to make the cake as light as a cloud.
2. Add the flour without deflating the mixture
Sift the flour twice: this removes lumps and helps incorporate more air.
Add it to the batter gradually, a tablespoon at a time.
Important: Do not use the electric whisk anymore! Gently fold with a hand whisk or spatula, using circular motions from bottom to top so as not to deflate the eggs.
3. Baking in the special mould
For this recipe I used a “furbo” mould (the one with the indentation at the base), ideal for holding the pastry cream so it doesn’t spill over the edges.
Butter and flour the mould thoroughly and pour the batter, leveling gently.
Bake in a preheated conventional oven at 320°F for about 40 minutes.
Tip: Before removing from the oven, always do the toothpick test: if it comes out dry, the base is ready.
4. Cooling
Once baked, remove the base from the oven but let it cool completely inside the mould before turning it out onto the serving plate. This will prevent the cake from breaking or cracking.
How to Make Perfect, Velvety Pastry Cream
The pastry cream is the heart of this soft cake. To achieve a smooth, lump-free and glossy texture, follow these small professional tips.
1. The base: Egg yolks, sugar and starch
In a roomy saucepan, work the egg yolks with the sugar using a hand whisk.
Pro tip: Add the starch (cornstarch or rice starch) little by little, sifting it in. Continue mixing vigorously until the mixture becomes pale, smooth and perfectly combined. Using starch instead of flour will make your cream much lighter and easier to digest.
2. Flavor and tempering
Heat the milk in a separate pot and scent it with the vanillin (or, if you prefer, the seeds from a vanilla pod or some organic lemon zest).
When the milk is hot (but not boiling), pour it in a thin stream over the egg mixture, stirring quickly to prevent the heat from cooking the yolks too fast.
3. Thickening the cream
Return everything to the heat (low flame) and continue stirring without stopping for about 5 minutes.
The cream will be ready when it starts to coat the spoon and reaches a creamy, firm consistency. Remember: it will thicken further as it cools.
4. The trick for a perfect surface
Immediately pour the cream into a glass or ceramic bowl.
Chef’s secret: Cover the cream immediately with plastic wrap directly on the surface (the wrap should touch the cream). This step is essential to prevent that annoying hard “skin” forming on top as it cools.
Finishing and Decoration: How to Create the Basketweave Effect
Now that the base is cold and the cream is ready, let’s move to the creative phase. Follow these steps to decorate your Soft Cake with Pastry Cream and Whipped Cream like a pro.
1. The maraschino soak
To make the cake moist and fragrant, use a pastry brush to evenly distribute the maraschino over the surface of the sponge.
Tip: If you prefer an alcohol-free version, replace the liqueur with a vanilla syrup or diluted strawberry juice.
2. The layer of pastry cream
Pour your velvety cream into the indent of the special mould. With a spatula, smooth it carefully to the edge, creating an even base that will hold the whipped cream decoration.
3. The woven decoration (Basketweave)
This is the step that delivers the “wow”:
Whip the cold heavy cream until firm (make sure it is very cold from the refrigerator).
Fill a piping bag fitted with a flat, serrated tip.
Create a woven lattice over the cream: pipe a vertical line, then small alternating horizontal strokes, just like the texture of a basket.
4. Pink rosettes and final touch
Take the remaining whipped cream and add a drop of pink food coloring (gel or powder) until you reach the desired shade.
Use a medium star tip to pipe an elegant ring of rosettes all around the cake edge.
Finish by placing fresh strawberries in the center (you can carve them into rose shapes as in the photo) and a few mint leaves for color and freshness.
❄️ Chilling in the refrigerator
The final secret? Patience! Chill the cake in the refrigerator for at least one hour before serving. This allows the soak to flavor the sponge and the whipped cream to stabilize perfectly.
Have you tried this recipe? Let me know in the comments
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Soft Cake with Pastry Cream and Whipped Cream
How to store the cake
Since this is a dessert with fresh whipped cream and pastry cream, proper storage is essential:
In the Refrigerator: Store the cake in the refrigerator, preferably under a cake dome or in an airtight container. It will keep well for 2-3 days.
Pro tip: Remove the cake from the fridge about 10-15 minutes before serving; this will allow the base to regain its natural softness.
Freezing: We do not recommend freezing the whole cake because of the whipped cream and fresh fruit, which would lose their original texture.
🍓 Fun variations for every occasion
You can transform this basic recipe in many different ways:
Chocolate variant: Replace 30 g (about 1/4 cup) of flour with unsweetened cocoa powder in the sponge and fill with a chocolate pastry cream.
Seasonal fruit: Not just strawberries! Try decorating with mixed berries, slices of canned peach or kiwi for a super colorful effect.
Non-alcohol soak: If the cake is for children, replace the maraschino with a milk-and-Nesquik soak, or a syrup made from water, sugar and orange zest.
Diplomatic cream: For an even softer filling, fold some whipped cream into the chilled pastry cream (creating the classic Italian-style chantilly cream).
FAQ (Questions & Answers)
Can I use a normal tin if I don’t have the “furbo” mould?
Certainly! You can use a classic cake tin of 24-26 cm (about 9-10 inches). In that case, after baking you will need to scoop out a little of the center with a teaspoon (leaving a 1-2 cm border) to create the space for the pastry cream.
Why did my sponge cake collapse after baking?
This usually happens if the eggs were not whipped long enough (at least 15 minutes) or if the oven was opened too early. Make sure all ingredients are at room temperature before you start.
How do I avoid the whipped cream separating or turning into butter while whipping?
The cream must be very cold from the refrigerator (at least 4-5 hours of chilling). If you use a metal bowl, chill it in the fridge for 10 minutes before starting. Whip at a steady medium speed to avoid turning it into butter.
Can I replace the Maraschino?
Yes! For a non-alcoholic version, use a soak made with boiled and cooled water, sugar and lemon zest. Alternatively, orange juice or a milk-based soak are great for children.
My pastry cream has lumps: how can I fix it?
No worries! If the cream has lumps, strain it through a fine-mesh sieve or give it a quick blitz with an immersion blender: it will become smooth and velvety in seconds.
How long before serving can I decorate the cake with whipped cream?
Ideally decorate it the same day or at most 4-6 hours before serving. Whipped cream tends to dry out or absorb fridge odors if left uncovered for too long.
