![\"Easy](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/molly-cake-cake-design.jpg\")
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The super-soft molly cake sponge <\/strong>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.<\/p>\n 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<\/strong> or with a chocolate molly cake sponge<\/a> in many recipes.<\/p>\n 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. <\/p>\n Molly cake sponge, moist and easy to make<\/p><\/div>\n Use full-fat heavy cream with more than 30% fat content, well chilled.<\/p>\n Place the whisk and the mixing bowl in the freezer for about ten minutes. The cream will rise easily.<\/p>\n Whisk the eggs and sugar until they triple in volume.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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. <\/p>\n For a nice tall molly cake sponge<\/strong>, use a tall and narrow cake mold. If the mold is too wide, you’ll get a cake that’s not very tall.<\/p>\n Don’t forget to grease and line the mold for easy unmolding.<\/p>\n Tap the mold against the work surface<\/strong> several times. This technique will give you a molly cake sponge that’s flat on top, without bumps.<\/p>\n Baking the molly cake sponge should be done at a low temperature<\/strong>, 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.<\/p>\n Use a flower nail<\/strong>, it’s not mandatory, but it helps distribute the heat and ensures even baking.<\/p>\n![\"light](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/molly-cake-recette.jpg\")
Tips and tricks :<\/h2>\n
Video recipe<\/h2>\n