Summer Fruit Sponge Cake
You don’t have to be a pro baker to make this delicious fruit sponge cake! It’s so easy to make and it packs so much satisfaction! I like to make it with whatever fruits I have on hand. Just keep in mind to use fruits that are rather pulpy and not too juicy, such as cherries, sour cherries, apricots, plums, even apples and pears or raspberries. Steer away from citrus fruits pieces (you can use the zest only for flavor) or other fruits that tend to become soupy and juicy when baked, like strawberries for instance.
Fruit Sponge Cake
This fruit sponge cake packs enough flavor and taste to make it a day-to-day dessert, whilst being easy to make even for a beginner!
Servings :24 pieces
Ingredients
- 270 g egg whites
- 210 g white sugar
- 190 g egg yolks
- 50 g light brown sugar
- 10 g vanilla extract
- 5 g grated lemon zest
- 190 g all-purpose white flour
- 10 g cornstarch
- 2 g baking powder
- 2 g salt
- 65 g butter (melted and cooled)
- 50 g vegetable oil
- 600 g fruits of your choice + 15g all-purpose white flour
- 50 g almond slices (optional)
Instructions
- Combine the egg yolks with the brown sugar and mix until pale and light. Add the vanilla and lemon zest then stream in both fats.
- Whip the egg whites until frothy, then start adding the white sugar gradually, mixing until stiff and shiny.
- Using a spatula, fold in the egg yolk mixture then start adding the dry ingredients (flour, cornstarch, salt and baking powder – sifted together). Add the dry ingredients gradually, mixing with the spatula carefully and gently to prevent deflating the batter.
- Level the batter in a 30x40cm baking tray.
- Sprinkle on top the fruits mixed with 15g flour and top it all with almond slices.
- Bake in the preheated oven at 160C for 35-40 minutes.
- Cool down then cut into small squares.
- Enjoy!
Equipment
- Kitchen scale
- Oven
- Spatulas
- Bowls
- Baking tray 30x40cm
Notes
This recipe yields a 30x40cm tray, but you can bake it in any tray/shape/size you want, adjusting the baking time accordingly.
