The super-soft molly cake sponge is the star of cake design. It’s the trendy base for cream-filled cakes for birthday cakes. It’s a type of sponge cake, moister and denser than traditional sponge cake. Its texture gives it excellent stability, perfect for layered cakes. It contains neither butter nor oil, as these ingredients are replaced with whipped cream, giving it an unmatched softness.
If you want to get even moister layer cakes without even needing to soak them with syrup, this foolproof molly cake sponge recipe is for you! You can replace sponge cake with this vanilla molly cake sponge or with a chocolate molly cake sponge in many recipes.
Simple to make, the molly cake sponge guarantees a perfect result, high and well-risen. Follow the tips and tricks to succeed in its preparation and baking.
Molly cake sponge, moist and easy to make
Tips and tricks :
Table of Contents
Use full-fat heavy cream with more than 30% fat content, well chilled.
Place the whisk and the mixing bowl in the freezer for about ten minutes. The cream will rise easily.
Whisk the eggs and sugar until they triple in volume.
Add the sifted flour and baking powder gently with a rubber spatula to avoid deflating the mixture. You can also use the stand mixer whisk, but whisk just long enough to achieve a smooth mixture.
Whisk the very cold heavy cream into a whipped cream that holds its shape on the whisk. It should be firm but soft enough to be easily incorporated into the preparation.
Incorporate a little cream into the molly cake mixture to lighten the batter, then add the rest of the whipped cream in 2 or 3 stages gently with a spatula. You can use the stand mixer paddle attachment, but mix briefly.
For a nice tall molly cake sponge, use a tall and narrow cake mold. If the mold is too wide, you’ll get a cake that’s not very tall.
Don’t forget to grease and line the mold for easy unmolding.
Tap the mold against the work surface several times. This technique will give you a molly cake sponge that’s flat on top, without bumps.
Baking the molly cake sponge should be done at a low temperature, as for all very tall sponge cakes. This way you’ll get a molly cake with a thin outer crust. It should be baked longer and at a low temperature.
Use a flower nail, it’s not mandatory, but it helps distribute the heat and ensures even baking.
Video recipe
Ingredients:
NB: You can find the printable recipe card at the end of the article, along with the measurements for different cake pan sizes below.
For a 20 cm x 10 cm high cake pan (8 inches x 4 inches)
I baked for 1 hour 20 minutes, but it can take up to 1 hour 30 minutes depending on the oven. check after 1 hour 10 minutes.
- 4 eggs (220 g / 7.7 oz)
- 333 g granulated sugar (11.7 oz)
- 333 g all-purpose flour (11.7 oz)
- 2 packets vanilla sugar
- 2 sachets baking powder ( 14 g / 0.5 oz)
- 333 g heavy cream, 35% fat content (11.7 oz)
- Pinch of salt (optional)
Preparation steps :
1. Preheat the oven to 150°C (302°F) in conventional oven or fan-assisted mode.
2. Grease and line bottom and sides of the pan with parchment paper. Cut the parchment paper higher than the cake pan.
3. Whip the very cold heavy cream until firm but supple. Set aside in the fridge.
4. Sift the flour with the baking powder.
5. Beat the eggs with the sugar and vanilla sugar (you can use vanilla extract or other flavorings) for 5 minutes or more. The mixture should triple in volume, becoming white and creamy.
6. Add in the flour and baking powder mixture in batches into the bowl of the stand mixer or with a rubber spatula If using a spatula, work gently from bottom to top. The result is quite firm.
7. Add a little whipping cream and mix gently. Gently add the rest in batches, working from bottom to top.
8. Place the flower nail in the center of the pan, with the pointed side facing up, and pour the batter.
The flower nail is not essential but helps distribute the heat and achieve an even bake.
9. Level and smooth the top.
10. Tap the mold against the work surface several times. This can help you to even out the surface and avoids a bump. you will get a flat molly cake sponge on both sides.
Molly cake sponge high and soft
The flower nail for decoration that I use.
11. Bake for 1 hour 20 minutes. Do not open the oven to avoid the molly cake collapsing (same principle as with sponge cake). Monitor the baking from 1 hour and only open the oven at 1 hour 10 minutes to see if it’s firm on top.
For me, after 1 hour 20 minutes, it was perfect. It’s up to you to estimate how long this might take for your oven based on your previous experiences.
12. Once baked, turn it onto a wire rack and let it cool.
13. Cut into layers only when warm or cold.
For a 15 cm x 10 cm high cake pan ( 6 inches x 4 inches high)
Baking time: about 50 minutes to 1 hour and 15 minutes.
- 3 small eggs ( 1 medium egg weighs about 55 g ) (123 g / 4.3 oz)
- 186 g granulated sugar (6.5 oz)
- 186 g all-purpose flour (6.5 oz)
- 1 packet vanilla sugar
- 8 g baking powder (0.3 oz)
- 186 g heavy cream, 35% fat content (6.5 oz)
For an 18 cm x 10 cm high cake pan ( 7 inches x 4 inches high)
Baking time: 1 hour and 15 minutes for me, but it may go up to 1 hour and 30 minutes depending on the oven. Check after 1 hour.
- 3 large eggs (178 g / 6.3 oz) (1 medium egg weighs about 55 g / 2 oz )
- 270 g granulated sugar (9.5 oz)
- 270 g all-purpose flour (9.5 oz)
- 2 packets vanilla sugar
- Almost 2 packets baking powder ( 11 g / 0.4 oz)
- 270 g heavy cream, 35% fat content (9.5 oz)
For a 25 cm x 8 cm high cake pan (10 inches x 3 inches high)
Baking time 1h30 to 2 h depending on oven (check from 1h10)
- 5 eggs (275 g / 9.7 oz) (1 medium egg weighs about 55 g / 2 oz)
- 416 g granulated sugar (14.7 oz)
- 416 g all-purpose flour (14.7 oz)
- 2 packets vanilla sugar
- 2 and a half packets baking powder (18 g / 0.6 oz )
- 416 g heavy cream, 35% fat content (14.7 oz)
For a 25 cm x 10 cm high cake pan (9.8 x 3.2 inches)
Baking time 1h30 to 2 h depending on oven (check from 1h10)
- 6 eggs (343 g /12 oz ) ( 1 medium egg weighs about 55 g / 2 oz )
- 520 g granulated sugar (18 oz )
- 520 g all-purpose flour (18 oz )
- 2 packets vanilla sugar
- 3 sachets baking powder (20 g / 0.7 oz )
520 g heavy cream, 35% fat content (18 oz)
For a 26 cm x 8 cm high cake pan (10.3 x 3.2 inches )
Baking time: 1h20 to 1h50 depending on your oven. Check after 1 hours 10 minutes
- 5 large eggs (297 g / 10.5 oz) ( 1 medium egg weighs about 55 g / 2 oz )
- 450 g granulated sugar (16 oz)
- 450 g all-purpose flour (16 oz)
- 2 and 1/2 packets vanilla sugar
- almost 3 packets baking powder ( 19 g / 0.7 oz)
- 450 g heavy cream, 35% fat content (16 oz)
I hope you enjoy this molly cake sponge recipe and that it inspires you to make beautiful birthday cakes and layer cakes.
Storage:
Once lukewarm, wrap the molly cake tightly in plastic wrap and store it in the refrigerator for up to 4 days. The molly cake sponge stays very fresh and moist without drying out.
You can freeze it for up to 3 months without issues. Take it out the day before and leave it in the refrigerator until the next day.
It can be defrosted at room temperature.
Other recipes you might like.
Soft Vanilla Molly Cake Sponge Recipe (No Butter or Oil)
Matériel :
- Bake even strip optional
- Flower nail optional
Ingredients :
For a 20 cm x 10 cm high cake pan (8 inches x 4 inches).
- 4 eggs (220 g / 7.7 oz)
- 333 g granulated sugar (11.7 oz)
- 333 g all-purpose flour (11.7 oz)
- 2 packets vanilla sugar
- 2 packets baking powder (14 g / 0.5 oz)
- 333 g heavy cream 35% fat content (11.7 oz)
- Pinch of salt optional
Instructions :
- Preheat the oven to 150°C (302°F) in conventional oven or fan-assisted mode.
- Grease and line bottom and sides of the pan with parchment paper. Cut the parchment paper higher than the cake pan.
- Whip the very cold heavy cream until firm but supple. Set aside in the fridge.
- Sift the flour with the baking powder.
- Beat the eggs with the sugar and vanilla sugar (you can use vanilla extract or other flavorings) for 5 minutes or more. The mixture should triple in volume, becoming white and creamy.
- Add in the flour and baking powder mixture in batches into the bowl of the stand mixer or with a rubber spatula If using a spatula, work gently from bottom to top. The result is quite firm.
- Add a little whipping cream and mix gently. Gently add the rest in batches, working from bottom to top.
- Place the flower nail in the center of the pan, with the pointed side facing up, and pour the batter.
- The flower nail is not essential but helps distribute the heat and achieve an even bake.
- Level and smooth the top.
- Tap the mold against the work surface several times. This can help you to even out the surface and avoids a bump. you will get a flat molly cake sponge on both sides.
- Bake for 1 hour 20 minutes. Do not open the oven to avoid the molly cake collapsing (same principle as with sponge cake). Monitor the baking from 1 hour and only open the oven at 1 hour 10 minutes to see if it's firm on top.
- For me, after 1 hour 20 minutes, it was perfect. It's up to you to estimate how long this might take for your oven based on your previous experiences.
- Once baked, turn it onto a wire rack and let it cool.
- Cut into layers only when warm or cold.
Notes
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