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Fruit cream sponge cake served
Light cake with fresh fruit

Light Fruit Cream Sponge Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
A meeting of classic Victoria-style sponge and light whipped cream. This cake is all about freshness: no heavy buttercreams, just the softness of the sponge and the airiness of the cream, cut by the tartness of fresh fruit. An ideal summer dessert when you want something light.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric Mixer: For creaming butter and sugar.
  • 9-inch Round Cake Pan: For baking.
  • Wire Rack: For cooling.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line the bottom of the cake pan with parchment paper and grease the sides.

Tip: Parchment prevents sticking, while greasing helps the batter rise evenly.
2 ✓

Cream the softened butter and sugar until pale and fluffy (about 5-6 minutes).

Tip: Sugar crystals cut air pockets into the butter, creating a light texture.
3 ✓

Add eggs one by one, mixing well after each addition. Stir in the vanilla.

Tip: Adding eggs slowly prevents the batter from curdling.
4 ✓

Whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour.

Tip: This prevents overworking the gluten, keeping the cake tender.
5 ✓

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tip: Hot sponge cake is fragile; moving it too soon can cause it to break.
6 ✓

Bloom the gelatin in water, then warm until dissolved. Whip the cold heavy cream to stiff peaks.

Tip: Temper the gelatin by mixing in a spoonful of cream before adding it to the main batch to avoid lumps.
7 ✓

Fold the gelatin into the whipped cream, then gently fold in half of the fruit.

Tip: Avoid using raw fresh kiwi or pineapple with gelatin (enzymes break it down); use canned instead.
8 ✓

Spread the cream over the cooled cake, decorate with remaining fruit, and refrigerate for 3 hours.

Tip: The cream needs time to set firmly.

Recipe FAQ

Why did the cake dome in the middle?
The oven temp was likely too high. Flip the cake upside down on the rack after baking to help flatten it.
What if the cream doesn't set?
Check your gelatin. If it's runny on the cake, pop it in the freezer for 20 minutes. Use slightly more gelatin for acidic fruits next time.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 3 large Eggs (room temperature)
  • 1 stick Unsalted Butter (softened)
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/2 cup Whole Milk (room temperature)
  • 1 1/4 cups Heavy Cream (cold)
  • 10 oz Fresh Fruit (strawberries, blueberries, kiwi - chopped)
  • 1 packet Unflavored Gelatin (approx. 2.5 tsp)
  • 1/4 cup Water (for gelatin)
  • 1 pinch Salt