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    Summer Fruit Sponge

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    Summer Fruit Sponge

    • Preparation time: 40 minutes
    • Cooking time: 15 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 1 x 20cm cake


    • 115g Caster Sugar
    • 140g unsalted butter
    • 85g plain flour
    • 30g cornflour
    • 4 medium eggs
    • Vanilla essence
    • Filling:
    • 250ml double cream
    • 2 tbsp icing sugar
    • 125g raspberries
    • 200g small strawberries, sliced To decorate:
    • To decorate:
    • Extra caster sugar
    • Rose petals


    1. Preheat the oven to 180°C/gas mark 4. Melt the butter in a small pan over a low heat. Don't let it sizzle - as soon as it's melted, remove from the heat.
    2. Brush two sandwich tins with melted butter. Line each with greaseproof paper and butter this too. Set the remaining butter aside.
    3. Sift the flour with the cornflour, three times. Set aside.
    4. Combine the eggs, sugar and a few drops of vanilla in a bowl. Whisk with an electric mixer until it forms a thick mousse. If you don't have an electric whisk, sit the bowl over a pan of simmering water. Whisk vigorously until thick - making sure that the eggs don't get hot. It will take up to 15 minutes by hand. Remove from the heat and continue to whisk until the mix forms ribbons on its surface.
    5. Re-sift the flour and cornflour on to the mousse and fold it in with a metal spoon. Remix the melted butter and add 8 tbsp to the mixture. Fold in until completely absorbed.
    6. Divide the batter between the tins. Bake for 15 minutes or until the cakes are springy and shrunk slightly from the tin. Cool in the tins for 3 minutes, then turn on to a rack. Peel off the paper. Cool completely.
    7. Put the cream and icing sugar in a bowl. Whisk until it forms soft peaks then fold in the raspberries and strawberries. Spread over one sponge then squish the second sponge on top. Dust with sugar. Shortly before serving, scatter with rose petals.

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