Summer Fruits Sponge Cake

Summer Fruits Sponge Cake Recipe

Summer Fruits Sponge Cake Recipe

Recipe by GeeDeeCourse: DessertCuisine: GermanDifficulty: Medium


Prep time


Cooking time




Total time



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
  • Enjoy

Recipe Video