If you want a simple and special dessert that you can enjoy on weekend evenings, try the floating island cake recipe which I show you step by step here. Containing as a base light and fluffy sponge cake, creamy vanilla cream with whipped cream on top, I assure you that you will enjoy this dessert.
Based on the flavours of the floating island and vanilla slice recipes, I will combine them in my style and you will see that we will get a special dessert. This recipe does not require a high degree of knowledge, it is simple and accessible to everyone.
I suggest you first show you the ingredients I will use.
Contents
Ingredients
From the floating island cake recipe, I will divide the ingredients according to the three layers of the cake. I start with the ingredients for sponge cake, for which I will use the rule of eight, so the egg white from eight eggs, eight tablespoons of sugar and eight tablespoons of wheat flour to which I add a teaspoon of baking powder.
For the vanilla cream filling, I will use two sachets of vanilla pudding, 3 cups of cold milk, eight egg yolks, 200 g of butter at room temperature, 12 tbsp of sugar and a teaspoon of vanilla essence.
For the third level, I will use 300 ml of double cream from which we will make a foam and over which I will grate 10 g of chocolate.
How to Make the Floating Island Cake Recipe?
As I divided the ingredients into three, we will do the same with the work steps, I will make the sponge cake first, then the vanilla cream and finally the whipped cream.
How to Make the Sponge Cake?
To make a sponge cake as fluffy as possible I need a mixing bowl and an electric mixer. I will put the egg whites in the bowl and with the help of the mixer, I will beat the egg whites until they start to froth, after which I will slowly incorporate the sugar, mixing continuously.
When I get a firm foam, I will easily incorporate one by one the eight tablespoons of flour with a whisk or spatula. I am preparing a baking tray, it can be of any shape you want, which I cover with baking paper and in which I pour the sponge cake batter.
Put the tray in the preheated oven at 160 degrees and bake for about ten minutes, the sponge cake should have a light yellow colour.
Until the sponge cake cools, we can make vanilla cream for the filling.
How To Make the Vanilla Cream for Filling?
In a saucepan, I poured the contents of the two sachets of vanilla pudding and cold milk that I mix with the electric mixer until incorporated, then put the pan on the fire and make a pudding, always mixing with a whisk.
When the pudding starts to boil and thicken, add one by one the eight egg yolks, stirring constantly, then turn off the heat and let the pudding cool.
While the pudding cools, in another bowl put the soft butter, sugar and vanilla essence and mix well with the electric mixer or a whisk until you get a homogeneous paste.
After the pudding has cooled completely, we pour it over the buttercream and with the electric mixer we mix them well until we obtain a fine cream with a pleasant vanilla aroma.
The vanilla cream thus obtained is spread over the cooled sponge cake which I left in the baking tray, and levelled as evenly as possible.
Now it is recommended to put the baking tray in the fridge to harden the vanilla cream a little, while we make the whipped cream.
How to Make the Whipped Cream?
The first time I want to mention that I always like to use fresh cream instead of vegetable cream because it is much better in taste. That’s why I poured the 300 ml of double cream into a bowl and beat it with the electric mixer until I obtained a firm and hard foam that we greased over the vanilla cream filling.
Over this whipped cream I grated on the fine grater about 10 g of dark chocolate, which will look very nice and will add flavour to the dessert.
It is recommended to keep the cake in the refrigerator until serving so that it can be easier to cut and serve. This was the delicious floating island cake recipe that both my family and I can’t wait to taste.
Serving the Dessert
You can leave the cake in the tray and cut it there, or take it out, as I did, cut it into bars and serve them so cold on a plate, hmmm they are incredibly good!
My recommendation is to try the floating island cake recipe because it is amazing and the children really liked it. On our blog, you can also find incredibly good cake recipes such as:
- Easy Black Forest Cake Recipe
- Traditional Baked Cheesecake Recipe
- The Best Russian Cheesecake Recipe
- Best Simple Bread Pudding Recipe
- Best Raspberry Cheesecake Recipe
- Best Sweet Cornbread Recipe in a World
- Best Easy Apple Cake Recipe
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Floating Island Cake Recipe
Equipment
- mixing bowl
- electric mixer
- baking tray
Ingredients
Sponge Cake
- 8 pieces egg whites large size
- 8 tbsp sugar granulated
- 8 tbsp wheat flour
- 1 tsp baking powder
Filling Cream
- 2 sachets vanilla pudding powder
- 3 cups milk cold
- 8 pieces egg yolks large size
- 200 g butter unsalted
- 12 tbsp sugar granulated
- 1 tsp vanilla extract
Top
- 3/4 cup double cream
- 2 tbsp chocolate flakes dark chocolate
Instructions
Sponge Cake
- Put the egg whites in the bowl and with the help of the mixer, beat the egg whites until they start to froth, after which slowly incorporate the sugar, mixing continuously. When you get a firm foam, easily incorporate one by one the eight tablespoons of flour with a whisk or spatula.
- Prepare a baking tray, cover with baking paper and in which pour the sponge cake batter. Put the tray in the preheated oven at 160 degrees and bake for about ten minutes, the sponge cake should have a light yellow colour. Set it aside to cool.
Filling Cream
- In a saucepan, pour the contents of the two sachets of vanilla pudding and the cold milk, mix with the electric mixer until incorporated, then put the pan on the fire and make a pudding, always mixing with a whisk.
- When the pudding starts to boil and thicken, add one by one the eight egg yolks, stirring constantly, then turn off the heat and let the pudding cool.
- In another bowl put the soft butter, sugar and vanilla essence and mix well with the electric mixer or a whisk until you get a homogeneous paste.
- After the pudding has cooled completely, we pour it over the buttercream and with the electric mixer we mix them well until we obtain a fine cream.
- The vanilla cream thus obtained is spread over the cooled sponge cake which I left in the baking tray, and levelled as evenly as possible. Now it is recommended to put the baking tray in the fridge to harden the vanilla cream a little.
Whipped Cream
- Pour the double cream into a bowl and beat it with the electric mixer until I obtained a firm and hard foam, that we greased over the vanilla cream filling. Over this whipped cream I grated on the fine grater about 2 tbsp of dark chocolate.
- It is recommended to keep the cake in the refrigerator until serving so that it can be easier to cut and serve.
Nutrition
