Fresh Fruit Sponge Cake

Name: Fresh Fruit Sponge Cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: France
Ingredients: 4 eggs (at room temperature); 120 g of granulated sugar; 120 g of flour (sifted); 5 g of butter (for the pan); 250 ml of heavy cream (very cold); 100 g of mascarpone (very cold); 40 g of powdered sugar; 1 tsp of vanilla extract; 60 g of shortbread cookies (crushed into crumbs); 120 g of strawberries (hulled and cut into quarters); 60 g of blueberries (washed and dried); 1 kiwi (peeled and diced); 5 physalis (husked)

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The fresh fruit cake wins you over with the perfect balance between a tender sponge cake, a soft mascarpone whipped cream and the brightness of cut fruit. Ideal for a summer birthday, a family meal or a fun festive dessert, it brings an elegant, colorful touch to the table. Serve it well chilled to enjoy all its flavors.

Total time: 1 h
Prep: 35 min
Cook: 25 min
Rest: 1 h 15
Difficulty: Medium
Per person: €1.42

By the CookinBreak team

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Nutrition facts

per serving · estimate

365kcal

Protein6 g7%
Carbs40 g44%
Fat20 g49%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a perfect ribbon without baking powder, whisk the eggs and sugar for at least 8 minutes at top speed. The bowl and whisks must be perfectly clean to guarantee maximum volume in the sponge.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended for the assembled cake. The cream and fresh fruit lose their texture and flavor. The sponge alone can be frozen for 1 month in plastic wrap.

Storage : How long does it keep?

Keeps 24h max in the fridge in an airtight container. The sponge softens, the fruit oxidizes and the cream loses its hold.

Making ahead : Can you make it the day before?

Yes

The sponge can be prepared the day before. Assembly with the cream and fruit should be done right before eating.

Reheating : How do you reheat it?

Not applicable. Cold dessert.

Variations

Replace the wheat flour with an equal mix of cornstarch and rice flour for a very light gluten-free version.
Vary the fruit depending on what's available by adding fresh raspberries, blackberries or thin slices of mango.
Flavor the whipped cream with freshly grated lime zest for an extra tangy note.
For an indulgent touch, add a few white chocolate shavings on top before serving.

Mistakes to avoid

Folding in the flour too roughly with the mixer, which would deflate the batter and give a flat, dense sponge.
Frosting the cake while it's still warm, which would immediately melt the mascarpone whipped cream.
Rinsing the fruit under lots of water without drying it carefully, which would make the surface of the cream soggy.

Frequently asked questions

Do I need to soak the sponge cake before filling?

A light vanilla-scented sugar syrup is optional but recommended if you're serving the cake the next day. Brush it on top to keep a moist texture without weighing down the crumb.

Can I replace the mascarpone in the cream?

Yes, you can whip only very cold heavy cream with 35% fat, but the mascarpone adds essential firmness to hold up the fresh fruit without sagging.

How do I easily get the cookie crumbs to stick to the sides?

Tilt the cake slightly on its cake board or on a plate, then press the shortbread cookie crumbs from the bottom up with the palm of your hand or a small flexible spatula.

What pan should I use if I don't have an 18 cm pan?

A 20 cm pan works very well. Just keep an eye on the baking, which will be 3 to 5 minutes faster because the batter will be slightly thinner.