Easy Custard-Filled Sponge Cake recipe (Torta alla Crema)
Introduction
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Torta alla Crema is a traditional custard cake from Lombardy, Italy. This classic dessert features a light and fluffy sponge cake filled with rich, creamy crema pasticcera (custard). Simple yet indulgent, it has been loved by generations.
In the past, custard was often considered a nutritious treat for the sick in Italy, thanks to its wholesome ingredients like milk, eggs, and sugar. Over time, it became a beloved dessert enjoyed in Italian households.
Today, I’m making this cake to celebrate my Italian brother’s birthday—a perfect way to mark the occasion with a sweet and creamy classic!
Ingredients
For making the Sponge Cake:
• 4 large eggs
• 120g granulated sugar
• 120g all-purpose flour
• 1 tsp vanilla extract
• A pinch of salt
For making the Custard Filling:
• 500ml whole milk
• 4 large egg yolks
• 100g granulated sugar
• 30g cornstarch
• 1 tsp vanilla extract
To Assemble:
• Powdered sugar (for dusting)
Instructions
Make the Sponge Cake
1. Preheat your oven to 180°C (350°F) and grease and flour a round cake pan.
2. Using an electric whisk, beat the eggs and sugar together until the mixture is pale, fluffy, and has increased in volume (about 5 minutes).
3. Sift the flour and gently fold it into the egg mixture using a spatula. Be careful not to deflate the batter.
4. Add the vanilla extract and a pinch of salt, then pour the batter into the cake pan.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before assembling.
Make the Custard Filling
1. In a saucepan, heat the milk over low heat until it reaches about 40°C (104°F) (lukewarm to the touch).
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring continuously until it thickens (about 5-7 minutes).
5. Once thickened, remove from heat and stir in the vanilla extract. Let it cool completely before using.
Assemble the Cake
1. Once both the sponge cake and custard have cooled, slice the sponge cake in half horizontally.
2. Spread the custard filling evenly over the bottom layer.
3. Place the top layer back on and dust with powdered sugar for decoration.
Tips for Perfect Texture
• Whipping the Eggs and Sugar: Use an electric whisk to ensure the mixture becomes pale and fluffy.
• Folding in the Flour: Use a spatula, not an electric whisk, to prevent deflating the batter. Overmixing will make the sponge dense.
• Temperature Control for Custard: Warm milk should be around 40°C (104°F) to prevent the eggs from scrambling. Add it slowly while whisking continuously.
• Cooking the Custard: Use a manual whisk or spatula while heating to avoid lumps and ensure even thickening.
Watch the Full Recipe on YouTube!
For a step-by-step video tutorial, check out my YouTube channel
Follow along as I show you how to make this light, fluffy, and creamy Italian dessert! Don’t forget to like, comment, and subscribe for more delicious recipes!
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