Summer Fruits Sponge Cake RecipeCourse: DessertCuisine: GermanDifficulty: Medium
Summer fruit berries topped with a fruit glaze, with a sponge cake base and stabilized fresh cream decor
- For the Sponge Cake
3 large eggs room temperature
135 g cake flour all-purpose flour will suffice
115 g castor sugar
1 tsp baking powder
1 tsp vanilla extract
- For the Fruit Glaze
250 g mixed berries strawberries, raspberries, blackberries, blueberries etc
45 g seedless raspberry jam
- For the Cream Frosting
240 ml heavy whipping cream chilled
2 Tbsp Icing sugar
milk if necessary
- Preheat oven to 350˚F and line the bottom of a 9″ round cake pan (or springform pan).
- For the sponge base
- Break the eggs into the bowl of your stand mixer and whisk on high speed for about 1 minute.
- Gradually add sugar and continue beating for 10 min.
- The eggs and sugar should be whipped until they have tripled in volume and the whisk forms a thick ribbon when you pull it up.
- In a small bowl, sieve all the dry ingredient together.
- Now sieve ⅓ of the dry ingredients into the whipped eggs and very gently FOLD them in until combined, repeat this until all the dry ingredients are folded in.
- Then FOLD in the vanilla extract.
- It’s important that the folding in of dry ingredients and vanilla extract is done quite quickly and gently to avoid knocking out to much air that you have incorporated whilst whisking
- Place in the middle of the oven and bake at 350˚F for 25 min.
- When baked the centre should spring back when slightly pushed down and a skewer comes out clean when inserted.
- While your sponge is baking, wash and dry the mixing bowl and place it in the chiller/freezer to get really cold.
- Let cake rest for a few minutes before turning out of the cake tin, run the back of a thin knife around the edges to release the sponge from side of the tin.
- Turn the cake upside down onto a wire rack and remove the baking parchment.
- Let the sponge cool completely before decorating.
- For the Fruit Glaze
- In a small pan, combine the raspberry jam with 1 1/2 Tbsp hot water and stir continuously over a low heat until completely smooth. Be careful not to get the glaze to hot. You just looking to get enough heat to melt the jam.
- Set aside to cool
- The Cream Frosting
- In your chilled mixing bowl, add the whipping cream and beat on high speed (1-2 min) until stiff peaks form.
- Add the icing sugar, 1 Tbsp at a time, mixing with each addition.
- Beat on med/high speed until fully incorporated. If the cream seems too thick, add milk ½ Tbsp at a time to get a firm piping consistency.
- Let’s put it all together
- Spread half of the cream over the top of the cake.
- Arrange fruit over the cream frosting, leaving a border around the edge wide enough to pipe a cream edging.
- Brush the fruit with the fruit glaze.
- Now using a larger star tube in a piping bag, decorate the border of the cake, how you like.
- Can be served straight away or kept in the fridge until you are ready to indulge