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Sponge cakes are among the easiest dessert recipes, and they are also extremely versatile. Today, I have the pleasure of presenting you sponge cake with fruit and whipped cream, an extremely simple recipe, but at the same time delicious. The surprise element is represented by the sweet cream sauce, which is based on mascarpone cheese and whipped cream, which will complete this fresh dessert, thus obtaining a moist fruit cake with cream cheese.
If you love sponge cakes, check out this amazing easy and delicious Cherry Cake.
If you want to bake a bundt cake, feel free to visit the Fruits and Yogurt Bundt Cake recipe.
Choosing the right ingredients for sponge cake with fruit and whipped cream
For this amazing recipe you need very few ingredients, which I recommend you to choose from the top-quality ones, preferably organic.
In terms of fruits, you have the freedom to use any kind of fruits and they can be fresh, frozen or canned.
I used canned cherries, which I preserved for the cold season, but I chose to use them now.
To find out how you can preserve food in the long term, I invite you to read the article dedicated to Food Preservation methods.
Also, in addition to fruits, you will need the following ingredients:
- eggs
- sugar (I always use brown sugar)
- flour
- baking powder
- milk
- mascarpone cheese
- whipping cream
- vanilla extract
- vegetable oil
Sponge cake with fruit and whipped cream full recipe
Sponge cake with fruit and whipped cream – a fresh dessert topped with cream cheese sauce
Equipment
- 1 Thermomix / Mixer
- 1 Baking tray
- 1 Spatula
- 1 Bowl
- 1 Sieve
Ingredients
For the sour cherry cake:
- 4 pcs eggs;
- 3 pcs egg whites;
- 4 tbsp brown sugar;
- 5 tbsp vegetable oil;
- 12 tbsp flour;
- 1 tsp baking powder;
- 200-300 g sour cherries canned/ frozen, pitted
For the moist cream:
- 3 pcs egg yolks;
- 1 tbsp brown sugar;
- 3 tbsp milk;
- 250 g mascarpone cheese;
- 200 g heavy cream;
- Vanilla extract.
Optional: cinnamon (for dΓ©cor)
Instructions
- The most important thing in order to achieve a fluffy cake is to separate the egg yolks from the egg whites. Using a large bowl or the mixing bowl of the Thermomix β if you own it β and beat the egg whites with 1 tbsp brown sugar;
- In order to do that, simply place the butterfly whisk into the mixing bowl, add the egg whites (all of them) and 1 tbsp brown sugar and create a fluffy foam by mixing 4 min β SPEED 3.5; If you donβt use a Thermomix, you can simply create the foam with a mixer, on high speed;
- Transfer the egg whites foam into a different bowl;
- Now, using the mixing bowl, add the egg yolks, the baking powder and the remaining brown sugar for the batter and mix them well, with the butterfly whisk for 3 min β SPEED 2;
- During this time, pour the vegetable oil through the lid of the mixing bowl, to create an emulsion;
- Now, gently place the egg whites foam over the cream of egg yolks and mix them using a spatula;
- Now, add the flour, using a sieve into the composition made earlier;
- Incorporate the flour with gentle moves using a spatula;
- Using a baking tray covered with baking paper, pour the batter and try to achieve the same level of batter for the entire tray;
- Place the sour cherries on top of the batter; Some of them might sink into the batter, but during the baking process the dough will rise and so in the end all the sour cherries will be inside the cake layer;
- Bake the cake into the preheated oven at 180β (356β) for 40-50 minutes. If you want to make sure that the cake is properly baked, use the toothpick test;
- Meanwhile, letβs make the moist. First, place the egg yolks, the sugar and the vanilla extract into the mixing bowl and mix them well 2 MIN β Speed 3;
- During this time, slowly pour the milk through the lid;
- Now, using the bain marie method, place a pot with water on the stove and start boiling the water inside the pot;
- When the water starts to boil, place a heat resistant bowl over the pot, pour the mixture created earlier and gently mix it with a whisk for 10-15 minutes; At the end, the mixture will achieve a creamy texture;
- Once achieved, the cream needs to cool completely;
- Pour the heavy cream into the mixing bowl and, using the butterfly whisk, mix it well for 3 MIN β Speed 4; If you donβt use a Thermomix, you can use a mixer at high speed;
- Now, add the mascarpone cream cheese and the cream made with the bain marie method into the mixing bowl, over the heavy cream and mix them together for 2 min β Speed 4;
- The final moist will have a fluid consistency, because it is not a hard cream, it is most likely a sauce;
- Once the cake is completely baked, place it at room temperature to cool and pour the moisture cream over it. This will give it a wet and fluffy texture and an amazing taste. Sprinkle some grounded cinnamon on top.
Nutrition
The secret for the best sponge cake with fruit and whipped cream
As I have said on other occasions, the secret to obtaining a perfect sponge cake consists in separating the egg yolks from egg whites to obtain the batter.
Thus, the egg whites will be beaten together with a pinch of salt, or with a few teaspoons of sugar until a heavy and fluffy foam is obtained.
If you need help in beating the egg whites with the Thermomix, here is a short video that might help you:
The egg yolks will be mixed together with the rest of the ingredients needed to obtain the batter, thus obtaining a cream of yolks.
At the end, the two textures will be mixed gently, with the help of a spatula (link lista), and the flour will be incorporated, also with the help of the spatula.
Also, in the case of this recipe for sponge cake with fruit and whipped cream, it is important to know from the beginning that this mascarpone and whipped cream is quite liquid, it is more like a sauce than a cream on which you can use to decorate a cake, for example.
So, if you want to enjoy a fresh cream fruit cake, this recipe may be exactly what you are looking for.
If, however, you want to prepare a classic fruit dessert, you can try the Easy Fruit Cake Dessert recipe.
Also, for carrot cake lovers, I recommend you try this easy and kid-friendly Chocolate Carrot Cake recipe.
Kidsfriendly sponge cake with fruit and whipped cream
To prepare this fine dessert 100% kidsfriendly, I recommend you use the following tricks:
- you can give up sugar completely, by replacing it with honey, in the yolk cream. Thus, the mixture of egg yolks, honey and the rest of the ingredients necessary to obtain the batter may have a slightly stickier texture, but I guarantee that it is just as delicious
- still giving up sugar, you can get that hard foam of egg whites, replacing sugar with one pinch salt. Thus, even without sugar, you can get that airy texture for sponge cake with fruit and whipped cream
- regarding the mascarpone cheese and whipped cream sauce, it is obvious that in this case too, sugar can be successfully replaced with honey
So, following these tips, you have the possibility to get a simple and healthy cake recipe with whipped cream and fruit, which even the little ones can enjoy without any problems.
Serving and presentation
I recommend that you enjoy this absolutely fabulous dessert when the mascarpone cheese and whipping cream sauce a few minutes after the sauce is completely poured over the sponge cake.
Even if you won’t be able to eat the whole dessert tray at once, I recommend you to keep the tray with this sponge cake with fruit and whipped cream in the fridge, with the sauce poured over the fluffy batter.
Thus, whenever you crave for something sweet, light and fluffy, you can enjoy a slice of this absolutely delicious dessert.
FAQβs
Whatβs the difference between a sponge cake and a regular cake?
The difference between sponge cake and regular cake consists in the way the dough is prepared, and especially in the way we use eggs to obtain the cake dough. More precisely, in the case of sponge cake, we separate the yolks from the whites and practically obtain two textures, which we mix gently at the end. The sponge cake obtained in this way is much fluffier and airier than regular cake.
How to make sponge cake?
For the sponge cake, we separate the yolks from the whites and practically obtain two textures, which we mix gently at the end. The egg whites together with a pinch of salt or a little sugar are beaten well with the mixer, at high speed, obtaining a stiff egg white foam. The yolks are mixed with the rest of the ingredients, obtaining a yolk cream, which at the end will be mixed gently, with the help of a spatula, with the egg white foam. The final step to obtain a sponge cake is to add the flour, using a sieve, and incorporate it through slow movements, from top to bottom, in the mixture of whites and yolks.
Is sponge cake with fruit and whipped cream healthy?
Sponge cake with fruit and whipped cream can be considered a healthy dessert, as long as we use sugar in moderate quantities. We can also give up sugar completely, using these little tricks:
–Β Replace the sugar with honey, in the yolk cream;
–Β Replace sugar with one pinch salt for the egg whites foam;
– Replace the sugar with honey in the mascarpone cream.
Is sponge cake with fruit and whipped cream kidsfriendly?
Sponge cake with fruit and whipped cream can be considered a kidsfriendly dessert, as long as we use sugar in small quantities. We can also give up sugar completely, using these little tricks:
–Β Replace the sugar with honey, in the yolk cream;
–Β Replace sugar with one pinch salt for the egg whites foam;
–Β Replace the sugar with honey in the mascarpone cream.
How to make sponge cake with fruit and whipped cream?
In order to make sponge cake with fruit and whipped cream, follow these steps:
– separate the egg yolks from the egg whites;
– the egg whites will be mixed together with one pinch of salt/a little sugar, until a heavy and fluffy egg whites foam is obtained;
– separately, mix the egg yolks with the rest of the ingredients to obtain a yolk cream;
– mix gently, with the help of a spatula, the two previously obtained textures;
– with the help of a spatula, with slow movements, incorporate the sifted flour into the previously obtained mixture;
– add our favorite fruits;
– bake the dough properly, and at the end, moist it in mascarpone and whipping cream sauce.
