Quick Fruit Sponge Cake
Very easy and quick sponge cake recipe, use any fruit you like, even a mix. I prefer blueberries, raspberries, cherries or nectarines.
Very easy and quick sponge cake recipe, use any fruit you like, even a mix. I prefer blueberries, raspberries, cherries or nectarines.
- Carbohydrate 13.8851277744752 g
- Cholesterol 62.8122222216699 mg
- Fat 19.7552555919532 g
- Fiber 0.791666656732559 g
- Protein 2.8229972217652 g
- Saturated Fat 2.92612111576395 g
- Serving Size 1 1 Serving (92g)
- Sodium 1193.66916901118 mg
- Sugar 13.0934611177427 g
- Trans Fat 1.14819250174634 g
- Calories 239 calories
Step-by-step
- Preheat oven to 180C.
- Mix egg whites and sugar to a firm mixture.
- Add egg yolks, flour, baking powder, milk, oil and if you like some vanilla extract.
- Pour half of the mixture into a buttered and floured baking tray and bake for 5 mins.
- Take out the oven, arrange fruit on top, cut into smaller pieces and 'squashed 'a bit, and put back in the oven to bake until golden, 20-25 mins.
- Once cooled shake some icing sugar over the top and serve.
A list of measurements cannot reveal how the structural integrity of a delicate batter depends entirely on mechanical aeration. Whipping egg whites and sugar to a stiff peak creates the microscopic air cells that allow a flour-and-baking-powder mixture to rise without chemical leaveners doing all the heavy lifting. Deflating that foam by folding too roughly turns the crumb dense and rubbery instead of light.
When substituting dairy or fats, precise ratios matter significantly. Whole milk can be replaced with plain yogurt at a one-to-one ratio by volume, though the added acidity will react faster with the chemical agents. Neutral oils like canola work best to maintain moisture without adding competing flavors, whereas butter introduces water content that alters the final crumb structure. If using high-moisture fruits such as fresh cherries or berries, toss them in a tablespoon of flour before placing them on the half-baked crust to absorb excess juices and prevent soggy patches.
Bake this preparation at 180 degrees Celsius on the middle rack of the oven. A partial five-minute bake of the initial batter layer provides enough surface strength to support heavy fruit without letting the pieces sink entirely to the bottom of the pan. Continue baking for twenty to twenty-five minutes until the edges pull slightly from the buttered and floured tray and the surface turns an even golden brown. Cool the cake completely on a wire rack before dusting the top with sifted icing sugar.
