Ingredients (8-inch cake)

For the Sponge Cake:

• 4 large eggs

• 120 g (½ cup) granulated sugar

• 120 g (1 cup) cake flour (sifted)

• 40 g (3 tbsp) unsalted butter (melted)

• 40 ml (3 tbsp) milk (room temperature)

• 1 tsp vanilla extract

For the Whipped Cream Filling:

• 500 ml (2 cups) heavy cream (cold)

• 50 g (¼ cup) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

For the Filling & Decoration:

• 500–600 g fresh muscat grapes (seedless, washed & dried)

• Small edible flowers (like chamomile) for decoration

• Fresh thyme sprigs (optional)

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Instructions

1️⃣ Make the Sponge Cake

1. Preheat oven to 170°C (340°F). Line an 8-inch round cake pan with parchment paper.

2. In a mixing bowl, beat eggs and sugar with an electric mixer until pale, thick, and tripled in volume.

3. Sift in the cake flour in two parts, folding gently with a spatula to keep the batter airy.

4. Mix melted butter, milk, and vanilla in a small bowl, then fold into the batter.

5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

6. Let cool completely, then slice horizontally into 2 or 3 even layers.

2️⃣ Prepare the Whipped Cream

1. In a chilled mixing bowl, whip cold heavy cream with powdered sugar and vanilla until soft peaks form.

2. Do not overwhip — cream should be smooth and spreadable.

3️⃣ Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of whipped cream evenly.

2. Arrange whole muscat grapes along the edge and fill the center with halved grapes. Cover with more cream to fill gaps.

3. Add the second cake layer, repeat with cream and grapes. If using three layers, repeat again.

4. Cover the outside of the cake with whipped cream, smoothing it out.

4️⃣ Decorate

1. Arrange a neat layer of whole muscat grapes on top.

2. Pipe cream swirls around the edge.

3. Add edible flowers and thyme sprigs for a fresh, elegant touch.

5️⃣ Chill & Serve

• Refrigerate for at least 2 hours before slicing to allow the cream to set.

• Slice with a sharp knife dipped in hot water for clean cuts.

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💡 Tips:

• Use seedless, firm muscat grapes for the best flavor and presentation.

• You can soak the sponge cake layers lightly with sugar syrup for extra moisture.