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–+ servings
molly cake cake design

Soft Vanilla Molly Cake Sponge Recipe (No Butter or Oil)

4.10 de 115 votes
The best recipe for super moist molly cake sponge, the number 1 cake for cake design, layer cakes, and tiered cakes. Fluffy Molly cake sponge without butter or oil.
SERVING:12
COOKING TIME1 hour 20 minutes
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Course: Basic recipe, Cakes
Cuisine: American, French
Author: Rachida

EQUIPEMENTS

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

PREPARATION

  • 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

Conservation
Wrapped in cling film, the molly cake will keep for 4 days in the refrigerator and up to 3 months in the freezer.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!