Italian Cakes & Dessert Recipes

Mini Sponge Cake with Chantilly Cream Filling

This sweet is made with “pan di spagna” stuffed with a soft and tasty cream or whipped diplomatic and finally topped with icing sugar.





  • 5 eggs
  • 10 tbsp of fine sugar
  • 1/2 cup potato starch
  • 1 cup flour
  • chantilly cream ***
  • icing sugar



Whip the eggs with the sugar until creamy.

Combine the potato starch and the flour and mix gently.


Transfer the mixture into a sac-a-poche and form small balls.

Put them into cups.


Bake at 200°C (390°F) for 15 minutes.

Prepare the whipped cream.


Once cooked, leave to cool and fill them with cream.


You can cut them in half, or make a hole under the cakes and fill them.

Arrange them in the cups and finally sprinkle with icing sugar.


*** How to make Chantilly Cream



  • ⅔ cup heavy cream
  • 1 tsp. brandy
  • 1 tsp. Grand Marnier
  • ¼ cup sugar
  • 2 Tbs. dairy sour cream
  • 1 tsp.Pure Vanilla Extract



Refrigerate a medium-size bowl and beaters until very cold.

Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute.

Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.



Do not overbeat.

Overbeating will make the cream grainy, which is the first step leading to butter.

Once grainy, you can’t return it to its former consistency (but if this ever happens, enjoy it on toast!)



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