Vanilla Sponge Soccer Ball Cake

Treat your little athlete with a spectacular treat! You can assemble the Football Ball cake from any sponge cake and any cream. But I will try to explain how it is made with a simple vanilla sponge cake and buttercream. And you can fantasize with fillings to your liking.
cook time: 24h
Caleb Huxley
Vanilla Sponge Soccer Ball Cake

Nutrition Facts (per serving)

324
Calories
19g
Fat
31g
Carbs
5g
Protein

Ingredients (10 portions)

For the biscuit::

Eggs 4 pc
Sugar 230 g
Wheat flour 230 g
Butter 80 g
Milk 160 g
Soda 1 g
Vanilla 1 g

For filling::

Heavy cream 400 g
Powdered sugar 4 tbsp

For decoration::

Chocolate 50 g
Cream 30 g
Heavy cream 200 g
Powdered sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a boyʼs soccer ball cake without fondant? Prepare the necessary ingredients for the sponge cake. Sift the flour to saturate it with oxygen. This will make the biscuit more airy and tender. Turn on the oven at 180 degrees in advance. Beat the eggs into the mixer bowl. Add sugar to them and beat at maximum mixer speed until a fluffy egg mass is obtained. The eggs must be beaten very well, since it is this fluffiness that will be the basis for the airiness of the dough.

Step 2

Step 2
Pour milk into a saucepan, add butter and place over medium heat. Bring everything to a boil, stirring until the butter has time to melt.

Step 3

Step 3
Add soda to the sifted flour. Mix flour mixture and milk mixture into eggs alternately. Enter everything in several steps. Gently stir the mixture with a whisk by hand. Pour the finished dough into a baking dish (20 cm) and place in a preheated oven for 40-50 minutes. The exact time depends on the oven. You can learn about the operating features of ovens in a separate article using the link after the recipe. Do not open the oven for the first 25-30 minutes so that the biscuit does not settle.

Step 4

Step 4
Cool the finished biscuit and let it rest for several hours. Before assembling the cake, cut the sponge cake into 5 layers. The finished sponge cake usually comes out with a small mound. We donʼt need it for a regular cake. And for the ball, this particular mound will be the fifth cake of a slightly smaller diameter.

Step 5

Step 5
Prepare the necessary ingredients for the cream. It is best to use cream with a fat content of at least 33%, otherwise it will not whip. Whip the cream with powdered sugar until it forms a fluffy, stable cream.

Step 6

Step 6
Soak all cakes with sugar syrup or water. Grease each cake one at a time with cream and assemble the cake. Place it in the refrigerator for a few hours to set.

Step 7

Step 7
Trim the frozen cake slightly in diameter at the bottom base.

Step 8

Step 8
For decoration, whip cream with powdered sugar. Lightly coat the cut edges to prevent the cake from drying out. You can make a small mound of cream on top.

Step 9

Step 9
Melt chocolate with cream. Using a pastry syringe, highlight all the dark parts of the soccer ball on the cake. Place the cake in the refrigerator for 10 minutes to let the chocolate harden.

Step 10

Step 10
Then fill a piping bag fitted with a small star tip with the remaining buttercream and fill all the spaces between the chocolate. The ball-shaped cake is ready. If you have time, you can let the cake stand in the refrigerator for the decorated layer to harden. Enjoy your tea!

Additional rubrics

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