Sponge Cake with Berries and Cream
Sponge cake with berries and cream is a recipe featuring fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 200 g sugar
- 180 g flour
- 2 tbsp Cornstarch
- 1 pinch salt
- butter
- flour (for dusting)
- 250 g mascarpone
- 1 tbsp Lemon Juice
- 100 g sugar
- 150 ml whipping cream
- 250 g mixed berries (strawberries, raspberries, blueberries, blackberries)
- 1 can apricots (≈250 g)
Instructions
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1.
Preheat the oven to 200 °C with upper/lower heat.
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2.
Separate the eggs. Beat the yolks with the sugar until fluffy. Mix the flour and cornstarch together and gradually fold into the yolk mixture. Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold into the batter.
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3.
Spread the sponge batter in a greased and floured cake tin and bake for about 15 minutes (do the toothpick test!). Remove, set on a wire rack to cool.
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4.
For the cream, mix mascarpone with lemon juice and sugar. Whip the cream until stiff and fold it into the mascarpone mixture. Spread the cream evenly over the cooled cake.
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5.
Wash and drain the berries. Blend the apricots with 2 tbsp of their juice and spread gently on top of the cream. Arrange the berries as desired on the cake. Chill for about an hour before serving.
