Fluffy Sponge Cake with Fresh Fruits and Cream is the epitome of a dessert that’s as light as a feather yet irresistibly indulgent. Combining a melt-in-your-mouth sponge base with the natural sweetness of fresh fruits and the creaminess of whipped frosting, this cake is a treat for all seasons and occasions. Whether you’re looking to impress guests at a summer gathering or simply indulge in something deliciously airy, this cake promises to deliver.
But what makes it truly special? The balance between the delicate sponge texture and the refreshing juiciness of fresh fruits—topped with the velvety smoothness of whipped cream. It’s the perfect canvas for creativity, allowing you to showcase the best seasonal fruits in a dessert that’s both elegant and satisfying.
What Makes This Cake Stand Out?
1. How Long Does It Take?
Set aside about 2–3 hours, including baking, cooling, and assembly. The hands-on preparation takes approximately 1 hour, making it an excellent option for a leisurely baking session.
2. How Many Does It Serve?
This recipe yields a cake that comfortably serves 8–10 people, ideal for family gatherings or small celebrations. For larger crowds, simply double the recipe and adjust the baking time slightly.
3. Is It Easy to Make?
This is a beginner-friendly recipe with a few intermediate techniques like tempering the batter and whipping cream to perfection. Don’t worry—follow my steps closely, and you’ll be amazed at how professional your cake turns out!
4. What Tools Do You Need?
Here’s what you’ll need for this masterpiece:
- Two 9-inch round cake pans (greased and lined with parchment paper)
- A hand or stand mixer with a whisk attachment
- A mixing bowl for the dry ingredients
- A saucepan for heating milk and butter
- A cooling rack for the cakes
- A spatula for spreading the cream
- A cake stand or platter for assembly
Ingredients for Fluffy Sponge Cake with Fresh Fruits and Cream
For the Cake:
- 1 cup 2% milk
- 6 tablespoons unsalted butter
- 5 large eggs (room temperature)
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups cake and pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Whipped Cream Frosting:
- 2 cups whipping cream
- ½ cup icing sugar (sifted)
- 2 tablespoons instant milk powder (optional, but adds stability)
- 2 teaspoons vanilla extract
For Topping:
- 4 cups fresh mixed berries (strawberries, blueberries, raspberries, etc.), halved if large
Pro Tips:
- Room-Temperature Eggs: Whip up more volume by ensuring your eggs are at room temperature.
- Stabilize the Whipped Cream: Instant milk powder works wonders to keep your whipped cream thick and firm for longer.
- Fresh Fruits Only: Stick to fresh, firm fruits to maintain the cake’s vibrant look and juicy flavor.
With your ingredients prepped and tools ready, you’re just steps away from creating a show-stopping dessert!
Step-by-Step Guide to Making Fluffy Sponge Cake with Fresh Fruits and Cream
Step 1: Bake the Cake Layers
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Warm the Milk and Butter: Heat the milk and butter in a saucepan over medium heat until the butter is fully melted. Keep the mixture warm over low heat as you prepare the batter.
- Mix the Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Set this aside.
- Whip the Eggs and Sugar: In a large bowl, use a stand or hand mixer to beat the eggs, sugar, and vanilla extract on high speed. Continue until the mixture turns pale, fluffy, and has doubled in volume—this usually takes about 5 minutes.
- Incorporate the Dry Ingredients: Add the dry ingredients to the egg mixture all at once. Mix on low speed until just combined to maintain the airy texture.
- Temper the Batter: Take about 1½ cups of the batter and whisk it with the warm milk mixture. This step ensures a smooth combination. Gently fold this tempered batter back into the remaining batter until fully incorporated.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cakes to cool in their pans on a wire rack for 15–20 minutes. Then, gently remove them from the pans and let them cool completely on the rack before assembling.
Step 2: Prepare the Whipped Cream Frosting
- Chill the Tools: Before whipping the cream, place your mixing bowl and whisk attachment in the freezer for 10–15 minutes. This helps the cream whip faster and maintain stability.
- Start Whipping: Pour the whipping cream into the chilled bowl and begin beating on medium speed until it starts to thicken.
- Add the Sweeteners: Gradually add the sifted icing sugar, instant milk powder (if using), and vanilla extract. This combination gives the frosting a light sweetness and a subtle flavor.
- Whip to Stiff Peaks: Increase the mixer speed to high and continue whipping until the cream holds stiff peaks. Be careful not to overwhip, as this can turn the cream grainy.
Pro Tip:
If you’re making the frosting in advance, store it in an airtight container in the refrigerator. Rewhip briefly before use if it loses its stiffness.
Step 3: Assemble the Cake
- Layer the Base: Place the first cake layer on a cake stand or serving platter. If the top of the cake is slightly domed, carefully level it using a serrated knife for a flat surface.
- Spread the Whipped Cream: Dollop half of the whipped cream frosting onto the first layer. Use a spatula to spread it evenly to the edges.
- Add the Fresh Fruits: Arrange 1½–2 cups of fresh mixed berries over the whipped cream, ensuring even distribution. Press gently to secure the fruits in place.
- Top with the Second Layer: Place the second cake layer on top. Repeat the leveling process if necessary. Gently press it down to secure it over the cream and fruits.
- Frost the Cake: Spread the remaining whipped cream frosting generously over the top of the cake. You can also cover the sides for a fully frosted look or leave the sides exposed for a rustic, semi-naked appearance.
- Decorate with Fruits: Arrange the remaining fresh fruits on top of the cake. Create a decorative pattern or simply scatter them for a casual yet elegant look.
Pro Tip:
For an extra glossy finish, brush the fruits with a light coat of melted apricot jam or a sugar-water glaze. It enhances their shine and keeps them fresh for longer.
Serving and Storage Tips
Serving Suggestions
- Presentation: Chill the assembled cake in the refrigerator for at least 2 hours before serving. This allows the whipped cream to set, making slicing easier and cleaner.
- Pairings: Serve each slice with a drizzle of fruit coulis or a scoop of vanilla ice cream for an added touch of decadence.
- Seasonal Twist: Customize the fruits based on the season—use mangoes in summer, citrus segments in winter, or a mix of berries year-round.
Storage Tips
- Refrigeration: Cover the cake loosely with plastic wrap or store it in a cake carrier. It will stay fresh in the refrigerator for up to 5 days.
- Freezing: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature before assembling.
- Whipped Cream Stability: If you plan to keep the cake for more than a day, consider adding instant milk powder to the frosting to maintain its structure and prevent deflation.
Why You’ll Love This Cake?
Fluffy Sponge Cake with Fresh Fruits and Cream isn’t just a dessert—it’s an experience. From its cloud-like texture to the refreshing burst of fresh fruits and the creamy frosting, every bite is a harmonious balance of flavors and textures.
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a treat for yourself, this cake is guaranteed to impress. Its lightness makes it perfect for any season, and its versatility ensures you can adapt it to your tastes.
Ready to impress your guests or savor a slice yourself? Give this recipe a try and let your baking skills shine!
