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Eerily fluffy, moist, creamy, refreshing and aromatic is this naked cake. It consists of a chiffon sponge cake and a lemon butter cream. With its winter decoration, the cake is an eye-catcher on the dining table. The recipe for it is pretty simple, though you can modify it according to your taste. You can find a detailed naked cake recipe with exact quantities and step-by-step instructions here at the very bottom.
Chiffon sponge cake
I made my naked cake with chiffon sponge cake. Unlike the classic sponge cake that consists only of eggs, sugar and flour, the chiffon sponge cake still contains milk and vegetable oil or butter. This makes it taste really fluffy, soft and moist at the same time. It rises very well during baking and does not need to be soaked after baking. Also, the chiffon cake has a nice even edge, which is important for a naked cake to look perfect.
Of course, you can also make a classic sponge cake for the naked cake. In this case, I recommend you to soak the cake layers with a sugar syrup before applying the cream on top.
Lemon butter cream
In this naked cake, the chiffon sponge cake is perfectly complemented in taste with the lemon butter cream. The cream consists of a lemon pudding, which contains no eggs, and butter. The pudding is cooked with sweetened condensed milk, which later makes the cream taste particularly tender and smooth. Freshly squeezed lemon juice and lemon zest make the cake cream taste refreshing and make it particularly aromatic.
Winter edition of naked cake
I decorated my naked cake in a wintery way. For this I used sugared fruits and herbs, namely limes, cranberries and rosemary, which look like they are covered with lots of ice crystals. Additionally, I decorated the cake with fresh figs.
Wondering how to make your own sugared fruits or herbs? It’s very easy. For this you need to cook a syrup of water and sugar, which you take in the ratio 1:1. This means, for example, that you use one glass of sugar and one glass of water. Boil the two ingredients briefly and let the syrup cool down a bit. Then you dip fruits into it or sprinkle herbs with it. Then roll the wet fruits and herbs in sugar and let them dry.
Decorate naked cake as you like
You can decorate the naked cake not only winterly, but as you like. In summer, among other things, fresh berries and edible flowers are perfect for it. At any time of the year, you can decorate the naked cake with cookies, zefir, chocolates, cake pops or nuts, for example.
Perfect for any occasion
Since the naked cake can be decorated any way you like, it’s perfect for any special occasion. Decorate it wintry, like I did, and you have a Christmas cake. Put Easter cookies and edible flowers on the cake and serve it for Easter. Spread heart cookies and candy on the naked cake and surprise your favorite person with it for Valentine’s Day and wedding anniversary or your mom for Mother’s Day. Decorate the cake with fresh summer fruits and you will get an ideal cake for warm days. The naked cake is also perfect as a birthday cake.
Assemble the cake without a piping bag
To make the layers in my naked cake look even prettier, I piped the cream onto the cake layers using a piping bag and a round hole nozzle. This way, the cake cream looks like it’s made up of little dots between the sponge layers.
If you don’t have a piping bag at home, or want the cake to be ready a little faster, you can simply spread the cake layers with the cream and then stack them on top of each other.
This naked cake is
- moist,
- creamy,
- fluffy,
- soft,
- fresh,
- very tasty,
- aromatic,
- with chiffon sponge cake,
- with lemon butter cream,
- easy to make yourself,
- an eye-catcher on the dining table,
- perfect Christmas cake.
Naked cake recipe
The naked cake recipe that you can find here below is pretty simple. For it you just have to make the chiffon sponge cake, which, just like with a classic sponge cake, is very fast. For the cream, first boil the lemon pudding briefly, let it cool and then whip it together with butter to make the cream. Then you assemble the cake from the sponge cake layers and the lemon cream.
Decorating the cake is also much easier than it might seem at first glance. In addition, you can let your imagination run wild and really let off steam.
How to make naked cake: tips and tricks
- When separating egg whites from yolks, make sure none of the yolks end up in the whites. Also, make sure both the mixing bowl and the whisk used to whip egg whites are clean and dry.
- Thanks to cornstarch, the sponge cake turns out even more tender and fluffy.
- To bake the sponge cake, you will need a 20 cm diameter baking springform pan.
- To make the edge of your sponge cake look even, be sure to line the edge of the baking pan with baking paper.
- Since the sponge cake rises very high during baking, the paper should be approx. 2 – 3 cm above the edge of the baking pan.
- Do a stick test to check if the sponge cake is done baking. To do this, insert a wooden skewer briefly into the center of the sponge cake and see if it comes out clean.
- Instead of the chiffon sponge cake, you can make a classic sponge for the cake. I recommend you then soak it with a sugar syrup.
- Instead of the lemon cream, you can also make another cream for the cake.
- You can decorate the cake any way you like, depending on the season and the occasion you want to serve it for.
Have you made naked cake using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the cake.
Looking for more delicious cake recipes? Try some more:
- Raspberry cream cheese cake – recipe for fruity and creamy layer cake
- Marzipan cake – quick recipe for all lovers of marzipan
- Lightning chocolate sponge layer cake with sour cream
- Mole cake: the best recipe for popular hill cake with bananas
- How to make tree stump cake – easy recipe for chocolate tree trunk cake
Naked cake
Equipment
- Ø 20 cm baking springform pan
- piping bag with round hole nozzle
Ingredients
for the sponge cake
- 180 g sugar
- 6 eggs
- 90 ml milk
- 60 ml vegetable oil
- 30 g cornstarch
- 240 g flour
- 10 g baking powder
- 8 g vanilla sugar
- 1 pinch of salt
for the cream
- 300 g butter room warm
- 250 ml water
- 200 g sweetened condensed milk
- 70 ml lemon juice freshly squeezed
- zest from 2 organic lemons
- 150 g sugar
- 60 g cornstarch
for the decorating (alternative)
- limes
- figs
- cranberries fresh
- rosemary fresh
- sugar
- water
Instructions
Preparation of the sponge cake
- Line the baking pan with baking paper so that the paper is about 2 - 3 cm above the edge of the pan.
- Separate egg whites from egg yolks.
- Beat the egg whites, vanilla sugar and salt until fluffy with bubbles.
- Add cornstarch and beat briefly.
- Add about 1/3 of the total amount of sugar and beat it to the beaten egg whites.
- Add the remaining sugar to the egg yolks and beat until creamy light in color.
- Fold the yolk mixture into the beaten egg whites.
- Gently stir in milk and vegetable oil to the egg-sugar mixture.
- Mix flour with baking powder and add it to the egg-sugar mixture to make an airy, thick sponge batter.
- Pour the batter into the baking pan and bake the sponge cake in a preheated oven at 170 °C top and bottom heat for about 1 hour. Let the sponge cake cool slightly in the baking pan, take it out and let it cool completely with the surface facing down on a kitchen rack.
Preparation of the cream
- Thoroughly mix sugar and lemon zest.
- Mix sweetened condensed milk and lemon juice.
- Add the lemon zest and sugar mixture and mix again.
- Add cornstarch and mix until homogeneous without lumps.
- Bring water to a boil briefly in a saucepan.
- Remove the boiling water from the heat and stir in the lemon mixture in a thin stream, stirring constantly.
- Put the saucepan back on the stove, bring the lemon mixture to a boil over medium heat, stirring, and cook it for 2 - 3 minutes, stirring constantly, until it thickens like pudding.
- Rub the lemon pudding mixture through a sieve and let it cool to room temperature.
- Beat softened butter for about 5 minutes to a fluffy creamy light mass.
- Add the lemon pudding mixture in batches, whipping each time to a homogeneous cream.
Preparation of the cake
- Cut off the bulge in the sponge cake and cut the sponge cake lengthwise into four equally thick cake layers.
- Pour the cream into a piping bag with a round hole nozzle, first place dots of cream on one of the four cake layers, not too close to each other. Carefully place the second cake layer on top and pipe dots of cream on it as well. Repeat the procedure with the remaining two cake layers and chill the cake for 2 hours.
Decorating the cake (alternatively)
- Boil water and sugar together in a ratio of 1:1 (I had 1 cup of sugar and 1 cup of water) while stirring briefly, take it off the heat and let the sugar syrup cool a bit.
- Sprinkle rosemary with the sugar syrup, then immediately roll it in sugar and let it dry.
- Put cranberries in the sugar syrup, let them float in it for a few minutes, then take them out with a skimmer and roll them in sugar immediately. Let the sugared cranberries dry.
- Quarter limes, dip them briefly in the sugar syrup, then roll them in sugar and let them dry, too.
- Quarter fresh figs.
- Spread the figs, sugared limes, cranberries and rosemary over the cake.
Notes
- When separating egg whites from yolks, make sure that none of the yolks end up in the whites. Also, both the mixing bowl and the whisk for beating egg whites must be clean and dry.
- To bake the sponge cake, you need a Ø 20 cm baking springform pan.
- Do a stick test to check if the sponge cake is done baking. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean.
- The time for the decorating the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the naked cake above in the post.