Fruit-Filled Sponge Cake

The most tender, juicy, very beautiful, amazingly tasty! Sponge cake with fruit is one of the desserts that is always associated with a holiday or celebration. Regardless of the decoration method or option, the cake will look elegant. A bright cake will take center stage during a tea party.
cook time: 12h
Caleb Huxley
Fruit-Filled Sponge Cake

Nutrition Facts (per serving)

157
Calories
8g
Fat
18g
Carbs
4g
Protein

Ingredients (16 portions)

For the biscuit:

Eggs 4 pc
Sugar 100 g
Salt to taste
Wheat flour 120 g
Vanillin 0.2 tsp

For layering the cake layers:

Vanillin to taste
Heavy cream 300 ml
Powdered sugar 25 g
Kiwi 2 pc
Bananas 1 pc
Tangerines 2 pc

To decorate the cake:

Kiwi 3 pc
Oranges 2 pc
Almond 30 g

Recipe instructions

Step 1

Step 1
How to make sponge cake with fruits? Prepare the necessary ingredients for the sponge cake. Eggs should be at room temperature. Sift flour with vanilla.

Step 2

Step 2
Carefully separate the eggs into yolks and whites.

Step 3

Step 3
Beat the yolks with half the norm of sugar at maximum speed of the mixer until a dense light mass. This will take approximately 5-7 minutes. Wash the mixer thoroughly and wipe dry.

Step 4

Step 4
Start beating the egg whites first at the lowest mixer speed until soft peaks form. Gradually increase the speed and, without stopping whipping, add the remaining sugar in small portions. At the end of beating, add a pinch of salt to stabilize the whites. Beat the whites until stiff peaks form. In an inverted bowl, the whites should be motionless.

Step 5

Step 5
Add 1/3 of the whipped whites to the yolks and gently mix the mixture with a spatula from top to bottom.

Step 6

Step 6
Sift half of the flour mixed with vanilla through a sieve. Also mix carefully. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Step 7

Step 7
Add 1/3 of the whipped whites again and mix. Then sift in the remaining flour and stir. Add the remaining whites to the dough and mix until smooth. Do not forget about care and precision in movements from top to bottom to maintain the structure of the proteins and the airiness of the dough.

Step 8

Step 8
Transfer the dough into a mold (mine has a diameter of 22 cm), the bottom of which is covered with oiled parchment. There is no need to grease the sides of the mold; as the biscuit rises, it will seem to cling to the walls.

Step 9

Step 9
Bake the biscuit in an oven preheated to 180 degrees for 30-40 minutes until dry. Keep in mind that everyoneʼs oven is different. Cooking temperatures and times may differ from those indicated in the recipe. The first 20 minutes should not open the oven so that the biscuit does not settle. Let the finished biscuit cool completely in the mold.

Step 10

Step 10
Prepare the ingredients for layering the cake layers.

Step 11

Step 11
Wash the fruits, peel them, cut them into small pieces and mix.

Step 12

Step 12
For the cream, pour the cooled cream into a container, which must also be cooled first. With mixer on low speed, beat cream for 3 minutes. Without stopping whipping, add powdered sugar mixed with vanilla. Beat until soft peaks form, another 3 minutes. As the cream begins to thicken, stop whipping.

Step 13

Step 13
Cut the biscuit into 3 layers using a sharp knife or thread.

Step 14

Step 14
On a flat plate, cover the first layer generously with whipped cream.

Step 15

Step 15
Spread half of the fruit mixture over the cream. Do the same with the second cake.

Step 16

Step 16
Place the third cake layer on top. Cover the top and sides of the cake with cream.

Step 17

Step 17
To decorate the cake, any soft and sweet fruit to your taste is suitable.

Step 18

Step 18
I decorated the cake with kiwi and orange and the sides with chopped almonds. Let the finished cake soak in the refrigerator for 5-6 hours. Enjoy your tea!

Additional rubrics

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