Cinnamon cream-filled sponges
Indulge in these delightful Cinnamon Cream-Filled Sponges, crafted with fluffy sponges made from eggs, sugar, and a hint of maple syrup. Infused with cinnamon and ginger for a warm spice kick, these treats are then filled with luscious, vanilla-scented heavy whipping cream for the perfect balance of sweetness and spice. Perfect for dessert or a special afternoon treat!
- 17 May 2025
- Cook time 14 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
Indulge in the delicate and exquisite flavors of our Cinnamon Cream-Filled Sponges. This dessert combines the light and fluffy texture of sponge cake with the rich and creamy filling, perfectly enhanced by the warm spices of cinnamon and ginger. Ideal for a special occasion or a comforting treat, these sponges are both sophisticated and delightful. Follow this step-by-step guide to create your own batch and impress your loved ones.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a medium bowl, beat the eggs with an electric mixer on medium speed until light and fluffy.
- Gradually add the sugar and continue to beat until well combined and the mixture is pale and thick.
- Mix in the maple syrup until incorporated.
- In a separate bowl, sift together the flour, cinnamon, ginger, and baking soda.
- Gradually fold the dry ingredients into the egg mixture using a spatula, ensuring everything is well combined without over-mixing.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups.
- Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until a toothpick inserted into the center of a sponge comes out clean.
- Once done, remove the tin from the oven and allow the sponges to cool completely on a wire rack.
- In a large mixing bowl, pour the heavy whipping cream.
- Add the vanilla extract.
- Beat the cream on medium-high speed until soft peaks form. Be careful not to over-whip.
- Once the sponges are completely cooled, use a small knife to cut a circular piece out of the top of each sponge, creating a hole for the filling. Reserve the cut-out pieces.
- Fill each hole with the whipped cream using a spoon or piping bag.
- Replace the cut-out piece on top of the cream-filled hole, like a lid.
7. Serve:
- Optionally, dust the tops with a bit of cinnamon or powdered sugar for an extra touch.
- Serve immediately or store the cream-filled sponges in the refrigerator until ready to serve.
Tips:
- Ensure your eggs are at room temperature for optimal volume when whisking.
- Sift the flour, cinnamon, ginger, and baking soda together to avoid lumps and ensure an even distribution of spices.
- Be careful not to overmix the batter once you have added the dry ingredients to maintain the light and airy texture of the sponges.
- Chill the heavy whipping cream and mixing bowl before whipping the cream to achieve the best results.
- Gently fold the whipped cream with the vanilla extract to keep it light and fluffy.
- Use a piping bag to fill the sponges neatly and evenly with the cream.
Your Cinnamon Cream-Filled Sponges are now ready to be served and savored. The soft, airy sponges combined with the sweet, cinnamon-infused cream filling create a mouth-watering treat that's perfect for any occasion. Enjoy these little delights with a cup of coffee or tea, or simply as a luxurious dessert. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 370kcal | 19% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.04g | 3% |
| Sugar 20g | 21% |
| Fat | |
| Fat 24g | 28% |
| Saturated 14g | 47% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 100mg | 17% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.35ug | 14% |
| Vitamin C 0.38mg | 0% |
| Vitamin E 0.82mg | 5% |
| Vitamin K 2.21ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 130mg | 4% |
| Selenium, Se 13ug | 25% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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