Best 3 Fruity Sponge Cake Recipes
When it comes to delightful desserts, fruity sponge cake stands tall with its light and fluffy texture, vibrant colors, and burst of fruity flavors. This classic treat has been a beloved confection for generations, and its versatility allows for endless creative interpretations. Whether you prefer tangy citrus flavors, sweet berry medley, or a tropical twist, the perfect fruity sponge cake awaits your discovery. Embark on a culinary journey as we explore the world of fruity sponge cakes, uncovering the secrets to a moist and flavorful sponge, the art of incorporating fresh fruits, and the techniques for achieving that perfect golden-brown crust. Get ready to tantalize your taste buds and impress your loved ones with this timeless dessert transformed into a fruity masterpiece.
Let's cook with our recipes!
FRUIT GALORE SPONGE CAKE
If you have some fruit you want to use up, and you don't have all that much time, this recipe is perfect! Especially on a summer day, this is a great dessert after a BBQ. Yumm Yumm! Any combination of fruit works in this versatile treat.
Provided by Mayelle
Categories Desserts Cakes Blueberry Cake Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
- Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
- Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
Nutrition Facts : Calories 234 calories, Carbohydrate 38.4 g, Cholesterol 38.8 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 102.4 mg, Sugar 26.4 g
FRUITY SPONGE CAKE
Reader Sue McGann devised this delicious low-fat cake recipe
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
- Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
- Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it's made.
Nutrition Facts : Calories 214 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.34 milligram of sodium
MIDSUMMER SPONGE CAKE
Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan. , Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour. , Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping. , For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened. , Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 233mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
Tips:
- Use fresh ingredients. This will ensure that your cake is the best it can be. If you can, use organic ingredients whenever possible.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
- Gradually add the eggs, one at a time. This will help to prevent the cake from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the cake is light and fluffy.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Fruity sponge cake is a delicious and versatile dessert that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be a fruity sponge cake that everyone will love. Whether you're looking for a classic Victoria sponge cake or something more unique, like a lemon drizzle bundt cake, you're sure to find a recipe that you'll enjoy. So next time you're looking for a sweet treat, give one of these fruity sponge cake recipes a try. You won't be disappointed!
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