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.