Sponge cake with cream, fruit & berries

Sponge Cake with Cream, Fruit & Berries

The basic sponge cake gets exotic with fresh berries, succulent figs and baby kiwis. Bake the sponges to a light golden perfection, poke them with skewers and spoon some simple vanilla syrup on top to keep them moist and sweet. The whipped cream filling adds a lavish touch to this cake’s heavenly texture. The end result will be a delightful, delicious and gorgeous dessert that your guests will devour. Mine sure did!

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Place the butter and sugar into a large mixing bowl and beat with a hand-mixer until creamy and pale.

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Add the eggs and vanilla to the bowl, mix to combine. Then sift the flour, baking powder and salt on top. With a large, metal spoon, in a figure 8 motion, incorporate dry ingredients into the batter. Mix the batter until even and smooth, try not to overwork it.  Add a dash of milk if it looks too dry.

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Divide the batter between the pans and gently smooth the tops. Bake for 25-30 minutes or until the sponges are evenly golden and come away from the sides of the baking pans. Let the cakes cool in their pans for 15 minutes; turn them onto the wire rack. Peel and discard the parchment paper.

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In a small pan, add 2 tablespoons of water and 2 tablespoons of sugar. Heat gently until the sugar dissolves. Remove from heat, add ½ teaspoon vanilla extract and let cool. Make the holes all over the sponges with tooth picks.

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Then spoon over the cooled syrup.

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Cut strawberries, blueberries, figs and baby kiwis in half.

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Pour the cream into a large bowl, add sugar and vanilla. Whip until thickened but not stiff. Spread one cake with the cream mixture.

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Top with the remaining cake. Dust the cake with confectioners’ sugar and garnish with fruit and berries.

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Bon Appétit!

Svitlana

Sponge cake with cream, fruit & berries

Sponge cake with cream, fruit & berries

Servings 6

Ingredients
  

For the cake

  • 2 cups plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1 cup caster (superfine) sugar
  • 1 teaspoons vanilla extract
  • 4 free-range eggs, at room temperature
  • 2 sticks unsalted butter, softened
  • Pinch of salt 

For the cream

  • 1 cup whipping cream
  • 1 tablespoon caster sugar
  • ½ teaspoon vanilla extract 

For the vanilla syrup

  • 2 tablespoons water
  • 2 tablespoons sugar
  • ½ teaspoons vanilla extract 

To garnish

  • Confectioners’ (icing) sugar
  • 1 cup strawberries, blueberries, fresh figs and baby kiwi 

Instructions
 

  • Make the cake: Preheat the oven to 350 F. Line 8-inch round lightly greased cake pans with parchment paper.
  • Place the butter and sugar into a large mixing bowl and beat with a hand-mixer until creamy and pale. 
  • Add the eggs and vanilla to the bowl, mix to combine. Then sift the flour, baking powder and salt on top. With a large, metal spoon, in a figure 8 motion, incorporate dry ingredients into the batter.
  • Mix the batter until even and smooth, try not to overwork it.
  • Divide the batter between the pans and gently smooth the tops. Bake for 25-30 minutes or until the sponges are evenly golden and come away from the sides of the baking pans.
  • Let the cakes cool in their pans for 15 minutes; turn them onto the wire rack. Peel and discard the parchment paper.
  • Make the syrup: In a small pan, add 2 tablespoons of water and 2 tablespoons of sugar. Heat gently until the sugar dissolves. Remove from heat, add ½ teaspoon vanilla extract and let cool.
  • Make the holes all over the sponges with tooth picks, then spoon over the cooled syrup.
  • Pour the cream into a large bowl, add sugar and vanilla. Whip until thickened but not stiff.
  • Spread one cake with the cream mixture and top with the remaining cake. Dust the cake with confectioners’ sugar and garnish with fruit and berries.

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