Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Sponge cake topped with fresh fruit and glaze
Light sponge cake with whipped cream and fruit glaze

Classic Fruit and Cream Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The sponge cake is a cornerstone of baking: an airy batter that relies on the physical power of whipped eggs rather than just chemical leaveners. The gelatin glaze on top isn't just for looks; it seals the fruit, preventing it from wilting or browning due to oxidation.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric mixer
  • Sifter
  • Springform pan (9 inch)
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Separate the eggs. Beat the yolks with 2/3 of the sugar until pale and thick.

Tip: The sugar must dissolve completely, otherwise the sponge surface may be speckled.
2 ✓

Beat the egg whites with the remaining sugar until stiff but not dry peaks form. Mix the flour with the baking powder.

Tip: Stiff peaks should hold their shape but tip over slightly (bird's beak). Overbeating causes lumps.
3 ✓

Gently fold the flour mixture and the egg whites alternately into the yolk mixture.

Tip: Use a wide spatula and a folding motion to preserve the air bubbles you just whipped in.
4 ✓

Pour into the pan and bake for 20-25 minutes. Test with a toothpick. Let cool completely.

Tip: Never open the oven in the first 15 minutes, or the structure will collapse.
5 ✓

Whip the cold heavy cream and spread over the cooled sponge.

Tip: If the sponge is warm, the cream will melt.
6 ✓

Arrange the fruit on top. Prepare the glaze according to package instructions (boiling), let cool to lukewarm, and pour over the fruit.

Tip: Pour from the center outward. Refrigerate until set.

Recipe FAQ

Why did the sponge collapse?
Either you overbeat the egg whites (breaking the protein structure) or opened the oven too early, causing the air bubbles to shrink from the sudden cold.
The glaze didn't set.
Certain raw fruits (like pineapple or kiwi) contain enzymes that dissolve gelatin. Cook these fruits briefly before using.

Ingredients

  • 1 1/2 cups Cake Flour (or low-protein AP flour)
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (room temp)
  • 1 packet Baking Powder (approx. 2 tsp)
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Whipping Cream
  • 10 oz Fresh Fruit (mixed)
  • 1 packet Clear Cake Glaze (or unflavored gelatin)
  • 3/4 cup Water or Fruit Juice (for glaze)