Recipes R Simple

Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

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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. I have made this cake so many times, and it never fails to impress. The video shows you how the cake is made briefly.





sponge cake with fresh fruit filling recipe

 

Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
CLICK HERE FOR RECIPE

Sponge Cake with Fresh Fruit and Whipped Cream Video

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Sponge Cake with Fresh Fruit and Whipped Cream youtube video
 
Recipe Name: Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
Recipe Type: Cakes
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time:
Total time: 
Yield: ( One  8 ” round , 4 tier cake)
SIMPLE sponge cake with whipped cream and fruit

Decorate it very simple..

sponge cake with whipped cream and fruit

Or go all out on the deco!

Fresh Fruit Sponge

Fresh fruit filling!

My very first attempt at this cake.  Many Many  cakes ago. 🙂 It tasted so good even that time! I am much better with whipped cream now. Yes practice is everything!

Sponge Cake with Fresh Fruit and Whipped Cream

Fresh Fruit and Cream Sponge Cake

Pictured steps for preparation of Light as Air Sponge Cake with Fresh Fruit and Whipped Cream. Go to the recipe page, for all measurements, detail and explanation.

  • Chill the cream for whipping.

Whip Cream

  • Separate Eggs and bring to room temperature.

Seperate Eggs

  • Process sugar to a get a fine grain.

Process Sugar

 

  • Sift together flour and salt. (3 times).
  • Sift Flour1
    Drop onto parchment paperSift Flour3
  •  Oil, juice+ water solution.oil juice vanilla

 

  • Prepare whipped cream with gelatin (stabilized).

galatine

  • Preheat oven.
  • Beat egg yolk and sugar till very pale and ribbons form.Egg Yolks and Sugar
  • Separately, whisk egg whites till stiff.
  • egg white stiff egg white
  • To the yolk mixture, add the oil and juice solution  and add flour a little at a time. Fold in till incorporated.
    Four into Yolk Mix
  • Fold in the egg white, without over mixing.Whisked Egg Whites into Flour n Yolk BatterIncorporate Well
  • Divide into 2 cake pans. Make sure there is ample room for batter to rise you can use taller pans than I have used.
  • Divide Batter into Pans

    Tap to remove air bubbles.

     

  • Bake 30-35 minutes or till centre is set. Remove from oven and INVERT onto wire elevated Wire racks.
  • Invert Baked 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

  • Remove the cakes from the pans once cool.
  • Slice each cake into two using a broad serrated knife.

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

  • Then place the  best sliced layer on top.

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

  • Pipe and decorate as desired. I change it every time I make this cake.

sponge cake with fresh fruit filling recipe

  •  Enjoy your  Sponge Cake with Fresh Fruit and Whipped Cream

 

Key Ingredients: Cake Flour, Eggs, Sugar, Oil, Juice, Vanilla Extract, Whipping Cream, Gelatin,Cream of tartar, Salt.

Let us know if you tried –  Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

CLICK HERE FOR RECIPE


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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 1 year 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 1 year 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. Avatar Mary 1 year ago

    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 9 months ago

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

  5. Avatar Ammarah 1 year 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 1 year 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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