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Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

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sponge cake with fresh fruit filling recipe

Sponge Cake with Fresh Fruit and Whipped Cream

Fresh Fruit Sponge

Fresh Fruit Sponge

Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

sponge cake with whipped cream and fruit

Fancy!

SIMPLE sponge cake with whipped cream and fruit

Or Simple!

This is a cherished recipe. The cake always turns out so GOOD!  This Light as Air Sponge Cake with Fresh Fruit and Whipped Cream is great for birthdays. Similar to the variety sold at Asian Style bakeries. Sometimes I don’t spend too much time decorating but you can make it look as beautiful as you want.  I dont think it matters when its tastes so absolutely divine. Scroll down for pictured steps and video.

Light as Air Sponge Cake with Fresh Fruit and Whipped Cream




Recipe : Sponge Cake with Fresh Fruit and Whipped Cream
Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Yield: 1 large, 4 layer
Ingredients FOR Sponge Cake with Fresh Fruit and Whipped Cream

For the sponge cake:

  • 8 yolks + 10 whites of egg seperated
    Sponge Cake with Fresh Fruit and Whipped Cream

    Fresh Fruit and Cream Sponge Cake – My very first attempt around 25 cakes ago!

    Sponge Cake with Fresh Fruit and Whipped Cream

  • ¾ tsp cream of tartar
  • 1 cup of Castor Sugar (fine grain)
  • 1 cup + 2 Tbsp Cake Flour
  • ½ tsp of salt
  • 1 ½ tsp vanilla extract
  • 2 Tbsp  store bought Orange or Pineapple Juice (no pulp please) + ¾ Tbsp Water mixed together and set aside
  • ½ cup sunflower or vegetable oil

For the whipped cream:

  • 1 ½ Tbsp unflavored gelatin
  • ½ cup cold water
  • 3 ½ cups heavy whipping cream (35%-40% butterfat content)
  • ¼ cup sifted icing sugar (confectioners sugar)
  • Strawberries, Kiwi ,Mango Other berries if desired.
  • I used 1 Kiwi fruit, around 8 strawberries and 1 sweet mango all diced up for the whipped Fresh Fruit Spongecream layers
  • You can slice up more of these or other fruits for the decorative topping on top of the cream.



Method:

Preperation:

  • Before you begin, place a Large steel or Glass Bowl, as well as your wire whisk in the freezer for 15-20 minutes (for whipping the cream).
  • Keep the whipping cream chilled  (in fridge) till ready to use.
  • Take out the eggs from the fridge. Separate the white and yolks into separate bowls. Make sure there’s no trace of yellow in the white. Cover and set aside. Allow to come down to room temperature.
  • Put the 1 cup sugar for the cake in a food processor and process for 30 seconds 1 minute to create a fine granulated sugar : a must for our light as air cake. Set aside.
  • Sift the Cake flour and salt together repeatedly for 3 times.  First sift, using a wire sieve into a wide bowl. Then drop onto waxed lunch paper or parchment paper and  use this paper to easily drop the flour back into the sieve easily. Repeat this process two more times. Set aside.
  • Mix the oil, juice and water solution as well as vanilla extract in a cup and set aside, allowing to bring to room temperature.

Make the whipped cream: 

  •  In a small pan, combine gelatin and cold water. Let stand until thickened.
  • Place over low heat, stirring constantly,  just until the gelatin dissolves.
  • Remove from heat & transfer to a cup/bowl. Cool for 3 minutes.
  • Then, mix in ½ cup of the chilled cream and allow to cool off COMPETELY in fridge; about 5 mintues (do not allow to set into jelly).
  • Take out the cold mixing bowl and whisk from freezer. To this, add the remaining chilled cream + the icing sugar and Whip  until slightly thick.  (Start on slow speed).
  • While slowly beating, add the the Gelatin-Cream mixture (start on low speed slowly increasing to prevent kitchen splatter!)
  • Whip at high speed until stiff.  (Once soft peaks start forming you will need to watch carefully. Do not walk away! You might even want to whisk by hand to finish off.  Stop when you achieve the correct consistency OR you will make butter not whipped cream!!!) Refrigerate till ready to use.

TO SEE HOW TO MAKE simple whipped cream that is not ‘stabilized’ with gelatin – see video. This whipped cream will not stay firm for as long as the stabilized version.

 

galatine whipcream

 

On to the Cake:

  • Preheat the oven now to 350°F /180ºc
  • In Processor with whisk attachment , beat the egg yolks with the fine granulated sugar that we had set aside. Beat until a very Pale Yellow and creates ribbon like streaks when lifted. Set aside
  • In Another large Bowl  using a hand mixer with wire whisk attachment, (Make sure there is absolutely not residue from the previous cooking on the bowl or whisk.It should be sterile and dry for best results.) Beat the Egg Whites till foamy. Add the creme of tartar. Continue beating till soft peaks form.  At this point it’s better to continue beating by hand till stiff peaks occur (do not over beat).
  • Give the oil/Juice mixture that we set aside a stir.  Add this to the Yolk Mixture.  Stir to incorporate.
  • Now add the flour that we had sieved thrice into this yolk-oil mixture,  a little at a time till all the flour is evenly incorporated.
  • Lastly, add the whipped egg white and fold into the flour batter.  This should be done with a plastic spatula or whisk, folding in the egg white quite quickly without over mixing (IMPORTANT). Also make sure there is no thick yolk mixture at the bottom of the bowl.  Fold in gently but quickly till all the egg white is used.  (A little bit of white lines is okay but no thick bits of yellow!)  Divide & Pour into 2 (UNGREASED, ALUMINUM) cake pans equally (eyeball it).  Pat gently on counter top move from side to side and pat again to remove air bubbles. Bake 30-35 minutes or till centre is set. Remove from oven and INVERT  onto elevated Wire racks.  (This will prevent the cake from sinking  and cool off from the bottom; a good way to elevate is to place the wire racks atop kitchen colanders or baskets.)
  • While the cakes are baking you can cut up and slice the fruits for filling and toppings.
  • Once the cakes are cooled completely, use a sharp knife to go around the edge of the pans to release the cake onto flat plates. Slice each cake into two using a broad serrated knife. (I find the plastic serrated cake knife you get along with birthday cakes works well for this purpose, if you don’t have a professional one.)
  • Mix the  chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake) .
  • Spread a thin layer of this fruit cream topping on three slices of cake. Then place the top-most layer of cake and start to frost the outside with the remaining cream. Use plastic ridge edged cake decorators to smoothen out and just a or an offset spatula.
  • Decorate with the sliced fruits. Enjoy your  Sponge Cake with Fresh Fruit and Whipped Cream

 

Arrange the Layers

Arrange the Layers

Top Layer

Top Layer

Fresh Fruit and Cream Sponge Cake

Fresh Fruit and Cream Sponge Cake

sponge cake with fresh fruit filling recipe

Decorate
as desired.

 

 

Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

Notes:

  • Make sure your bowl, whisk and whipping cream are chilled before making the whipped cream : or it simply will not get peaks. If you live in a humid climate and the temperature rises drastically when you take out the utensils from the freezer its better to place the mixing bowl in a basin of ice and cold water to ensure the cream gets whipped!
  • When whisking egg whites it is absolutely essential that your bowl and wire whisk are free from any residue. I like to wash these utensils with vinegar and warm water and scrub clean with soap after every use.
  • Please use aluminum pans and not non stick. (Ungreased!)
  • Do not leave the cake in the oven to cool.When done immediately invert on wired racks to cool.
  • If you are  planning to serve your cake the next day,I would bake the cake the dy before and refridgerate ,then whip the cream and add the topping on the day of serving to prevent the cream from melting. Although my cream has lasted without issue over night! Never leave the cream to whisk in the bowl to answer the phone or anything as you will risk the chance of making butter by over-beating it;Keep close watch!
  • Its a good idea to set around 3 large bowls one of which should be very large.
  • 3 medium bowls, 2 small bowls, measuring cups, spoons and all the ingredients and processor/mixer/whisks before you start anything or your kitchen can get chaotic!
  • I don’t recomend baking  the two tins on the upper and lower racks of a smaller oven. For evenly bakes cakes, either bake on the same level or wait till one is baked to put in the second tin.



Pictured steps for preparation of Light as Air Sponge Cake with Fresh Fruit and Whipped Cream.

  • Before you begin, Place a large steel or glass bowl as well as your wire whisk
  • In the freezer for 15-20 m. (for whipping the cream)
  • Keep  the whipping cream chilled till ready to use.
  • Whip Cream
  • Take out the eggs, separate white and yolks.  Make sure theres no trace of yellow in the white. cover→set aside and allow to come down to room temperature.
  1. Seperate Eggs
  • Put the 1 cup sugar for the cake in a food processor and process for 30 seconds -1 minute to create a fine granulated sugar: a must for our light as air cake.→set aside
  • Process Sugar

 

  • Sift the Cake flour and salt together repeatedly 3 times. First sift through wire sieve into a wide bowl.
  • Sift Flour1
  • Then drop onto waxed lunch paper or parchment paper.
  • Drop onto parchment paper
  • Now use this paper to easily drop the flour back into the sieve easily.
  • Sift Flour3

    Sift Flour again

  • Repeat this process two more times → set aside.
  • Mix the oil, juice+ water solution and vanilla in a cup and set aside, allowing to bring to room temperature → set aside.
  • oil juice vanilla

    oil +juice+vanilla

Make the whipped cream:

  • In small cup/pan, combine gelatin and cold water→let stand until thickened.
  • galatine
  • Place over low heat, stirring constantly,  just until the gelatin dissolves.
  • Remove from heat & transfer to a cup/bowl→ cool for 3 minutes, do not allow to harden.
  • Then Mix in ½ cup of the chilled cream and allow to cool off COMPETELY in fridge; about 5 mintues(do not allow to turn into jelly)
  • Take out the cold mixing bowl and whisk from freezer : Add the remaining
  • chilled cream+the icing sugar and Whip  until slightly thick.  (Start on slow speed)
  • While slowly beating, add the the Gelatin Cream mixture
  • (start on low speed slowly increasing to prevent kitchen splatter!)
  • Whip at high speed until stiff.  (Once soft peaks start forming you will need to watch carefully. Do not walk away! You might even want to whisk by hand to finish off.  Stop when you achieve the correct consistency OR you will make butter not whipped cream!!!) →Refrigerate till ready to use.

On to the Cake:

  • Preheat the oven now to 350°F /180ºc
  • In Processor with whisk attachment, beat the egg yolks with the fine granulated sugar that we had set aside. Beat until a very Pale Yellow and creates ribbon like streaks when lifted.→ set aside.
  • Egg Yolks and Sugar

    Egg Yolks and Sugar

  • In Another large Bowl, using a hand mixer with wire whisk attachment, (Make sure there is absolutely not residue from the previous cooking on the bowl or whisk. It should be sterile and dry for best results.) Beat the Egg Whites till foamy. Add the creme of tartar. Continue beating till soft peaks form.  At this point its better to continue beating by hand till stiff peaks occur(Do not over beat)
  • egg white stiff egg white
  • Give the oil/Juice mixture that we set aside a stir.  Add this to theYolk Mixture. Stir to incorporate. Now add the flour that we had sieved thrice into this yolk/oil
  • mixture  a little at a time till all the flour is evenly incorporated.
  • Four into Yolk Mix

    Four into Yolk Mix

  • Lastly add the whipped egg white and fold into the flour batter.
  • Whisked Egg Whites into Flour n Yolk Batter

    Whisked Egg Whites into Flour n Yolk Batter

    Incorporate Well

    Incorporate Well

  • This should be done with a plastic spatula or whisk,folding in the egg white quite quickly without over mixing (IMPORTANT). Also make sure there is no thick yolk mixture at the bottom of the bowl.  Fold in gently but quickly till all the egg white is used.  (A little bit of white lines is okay but no thick bits of yellow!)
  • Divide & Pour into 2 cake pans equally (eyeball it). Make sure there is ample room for batter to rise you can use taller pans than I have used.
  • Divide Batter into Pans

    Divide batter into two pans

  • Pat gently on counter top move from side to side and pat again to remove air bubbles.
  • Bake 30-35 minutes or till centre is set. Remove from oven and INVERT
  • onto wire elevated Wire racks.  (This will prevent the cake from sinking  and cool off from the bottom; a good way to elevate is to place the wire racks atop kitchen colanders or baskets.)
  • Invert Baked Cake

    Invert Cake

  • While the cakes are baking you can cut up and slice the fruits for filling and toppings.
  • fruits for filling fruits for filling diced
  • Once the cakes are cooled completely use a sharp knife to go around the edge of the pans to release the cake onto flat plates.
  • Slice each cake into two using a broad serrated knife. (I find the plastic serrated cake knife you get along with birthday cakes also works well for this purpose)
  • serrated knife slice
  • Mix the chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake) .
  • fruit mixed with cream
  • Divide the fruit and cream filling into 3 portions. Spread a thin layer of this fuit cream topping on three slices of cake.
  • fruit filling
  • Arrange 3 layers with fruit filling, careful not to let the filling fall over the edges
  • Arrange the Layers

    Arrange the Layers

  • Then place the  best sliced layer on top.
  • Top Layer

    Top Layer

    and start to frost the outside with the remaining cream.

  • First make a thin coat. And chill briefly.
  • dollop

    Add a dollop and spread

    first coat

    Thin ‘first coat’

  • After chilling, Apply a second coat of whipped cream.
  • whipped cream second coat
  • Use plastic ridge edged cake decorators to smoothen out or simply use a palette topping knife.
  • ridged edges
  • Decorate  with piped swirls and with the sliced fruits.
  • piped strawberry 2
  •  Enjoy your  Sponge Cake with Fresh Fruit and Whipped Cream

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Strawberry Deco Sponge Cake with Fresh Whipped Cream (WITH VIDEO)

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14 Comments

  1. Pingback: ❧ August Favourites ❧ | itsannamarina

  2. Avatar Mirjana 1 year ago

    The best cake. Everybody love it. I will make it again.

  3. Avatar Katherine 11 months ago

    Looks so good! I’m Chinese and grew up eating these kind of cakes. 🙂 I’m going to make it this weekend for our family’s Mother’s Day dinner. How important is it to get springform pans or pans with removable bottoms? I already have 2 regular 8″ aluminum pans and don’t know if I should invest in a set of springform pans (may be worth it if I want to continue making these cakes! 🙂 ) Thanks!

    • Thank You Katherine:) The crumb on this cake is so delicate that I prefer the removable bottom pans to help push the cakes out as opposed to cutting around the edges to release. Normal pans with loose bottom is much cheaper than the spring form variety. Also for this cake, the lighter colour aluminium pan is better than non stick or dark springform. (For better ,lighter rise). This is one of my favorite recipes and it makes a beautiful tasting cake everytime🎂. Have a wonderful dinner with your family and enjoy making the cake:)

      • Avatar Katherine 11 months ago

        Thanks, Shana! Your tips are so helpful and I can’t wait to try it out tomorrow! I forgot to ask, do you typically use 8″ or 9″ pans? Do you think I could just use one 8″x 3″ pan? Thanks!

        • I use two 8 ” pans every time. You can use a single larger (deep) round pan but baking time might be slightly different. And if you mean rectangular pan, thats fine too if you are confident in slicing and frosting it. I find the round shape so much easier.

  4. Delicious! Have you ever made it in multiple half sheet jelly roll pans? (For multiple layers)
    And how long to bake for a jelly roll pan.

    • Thank you Mary. Yes I have dont that before, I used 4 sheet pans of medium size.. not exactly sure of the pan size now.. and baked for 10-15 minutes. Same recipe and quantity.

      • Avatar Din Dalia 6 months ago

        Great!
        Made it and LOVED it!! Your video amd recipe is awesome!

  5. Avatar Ammarah 9 months ago

    Hi.i want to make this cake tomrw. Looks so light and fluffy. I wanted to ask If there is anything else I can use instead of cream of tartar? I dnt have any. I read somewher that lemon juice is a good substitute?, or can I jus leave it out entirely?
    Thanks

    • Cream of tartar is used in many different recipes for different purposes.. True lemon juice or vinegar is often used as a substitute due to thier acidity however, cream of tartar is not easily substituted. These can change your recipe slightly in some cases, vastly in others. Whenever possible use cream of tartar, it is available in most good supermarkets. Now , in the case of This recipe, it is used for stabilising the egg white so instead of using lemon or vinegar,I would suggest to just skip it. Just beat the egg whites well.. There will be some difference in the baked product though if you omit it.

      • Avatar Ammarah 9 months ago

        OK thank you. I will see how the cake comes out today. Also, there’s no baking powder in the ingredients. Are the eggs being used to make the cake rise?

        • Yes. The whisked egg whites paired with the ‘cake ‘ flour makes s light sponge- but I have never tried without the cream of tartar. Also make sure to invert the cake as mentioned.

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