This beautiful Fresh Fruit Sponge Cake features a tender, fluffy sponge layered with lightly sweetened whipped cream and topped with an array of colorful seasonal fruits. Perfect for birthdays, tea parties, or summer celebrations, it’s as refreshing as it is elegant. A touch of apricot glaze over the fruit gives it that irresistible bakery-style shine.
Ingredients (for one 8-inch cake)
For the Sponge Cake:
- 4 large eggs
- 120 g (1/2 cup) granulated sugar
- 120 g (1 cup) cake flour, sifted
- 40 g (3 tablespoons) unsalted butter, melted
- 40 ml (3 tablespoons) milk, at room temperature
- 1 teaspoon vanilla extract
For the Cream Filling:
- 400 ml (1 3/4 cups) heavy cream, cold
- 40 g (3 tablespoons) powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
For the Topping:
- Assorted fresh fruits (strawberries, kiwi, peaches, grapes, blueberries, mandarin orange segments, etc.)
- 2 tablespoons apricot jam (optional, for glaze)
- 1 tablespoon water (for thinning the jam)
