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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

 

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

Sponge Cake with Fresh Fruit and Whipped Cream Video 1000x827 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

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Sponge Cake with Fresh Fruit and Whipped Cream youtube video Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
 
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)
piped 2 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

Decorate it very simple..

sponge cake with whipped cream and fruit Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

Or go all out on the deco!

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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!

fruitsponge 300x199 Light as Air 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.

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  • Separate Eggs and bring to room temperature.

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  • Process sugar to a get a fine grain.

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  • Sift together flour and salt. (3 times).
  • siftflour 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
    paperflour 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Creamdropflour 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
  •  Oil, juice+ water solution.oiljuicevanila 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

 

  • Prepare whipped cream with gelatin (stabilized).

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  • Preheat oven.
  • Beat egg yolk and sugar till very pale and ribbons form.paleyellowyolk 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
  • Separately, whisk egg whites till stiff.
  • egg white 300x224 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream stiff egg white 300x268 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
  • To the yolk mixture, add the oil and juice solution  and add flour a little at a time. Fold in till incorporated.
    flourintoyolkmix 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
  • Fold in the egg white, without over mixing.whiteintoyolkbatter 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Creamincorporatewhitendyellow 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
  • Divide into 2 cake pans. Make sure there is ample room for batter to rise you can use taller pans than I have used.
  • twopans1 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

    Tap to remove air bubbles.

     

  • Bake 30-35 minutes or till centre is set. Remove from oven and INVERT onto wire elevated Wire racks.
  • invertcake1 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

 

  • While the cakes are baking you can cut up and slice the fruits for filling and toppings.

fruits for filling 300x225 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream fruits for filling diced 300x225 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

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

serrated knife 300x130 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream slice 300x159 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

  • Mix the chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake) .

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  • 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 300x139 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

  • Arrange 3 layers with fruit filling, careful not to let the filling fall over the edges

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  • Then place the  best sliced layer on top.

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And start to frost the outside with the remaining cream.

  • First make a thin coat. And chill briefly.

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Add a dollop and spread

  • first coat 300x224 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

Thin ‘first coat’

  • After chilling, Apply a second coat of whipped cream.

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  • Use plastic ridge edged cake decorators to smoothen out or simply use a palette topping knife.

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  • Decorate  with piped swirls and with the sliced fruits.

piped Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

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

sponge cake with fresh fruit filling recipe 300x199 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream

  •  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 Light as Air Sponge Cake with Fresh Fruit and Whipped Cream


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16 Comments

  1. Pingback: ❧ August Favourites ❧ | itsannamarina

  2. Avatar Mirjana 2 years 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 1 year 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.

  6. Avatar Daniella 2 weeks ago

    I had your recipe bookmarked for a while. I make cakes often but this one looked so soft and delicious! Finally made it.. following your recipe exactly… so thrilled!!!!! It turned out excellent !!! Please post more cake recipes.. Already tried more than recipes from your blog and they were all excellent. Keep it up. Love from 🇬🇧 UK

    • Thank you so much Daniella! Happy to hear this. Do send me a pic next time! I do love cakes and will certainly post more recipes 🙂

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