Print

Mixed Berry and Cream Sponge Cake

This light and fluffy mixed Berry and Cream Sponge Cake is layered with jam, heavy whipping cream and fresh berries. If you need a simple no fuss cake, then this is the recipe.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 people
Calories 256 kcal
Author foodnessgracious

Ingredients

  • 8 eggs
  • 1 cup sugar
  • 1 1/2 cups all purpose flour

For The Filling

  • 2 cups sliced strawberries
  • 6 oz blueberries
  • 6 oz blackberries
  • 6 oz raspberries
  • 4 tablespoons divided
  • 1 tablespoon fresh chopped rosemary
  • 1 cup berry jam
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • Powdered sugar for garnishing.

Instructions

  1. Grease a 9 inch round cake pan with butter and line with parchment paper.
  2. Preheat the oven to 375 degrees F.
  3. Beat the eggs and sugar in an electric mixer at high speed until it doubles in volume and is very light.
  4. Fold in the flour with a spatula gently so as to not deflate the batter.
  5. Divide the batter between the two cake pans and bake int he oven for 25-30 minutes.
  6. Let the sponges cool before taking out of the pans.
  7. In a bowl combine the strawberries, blueberries, blackberries and raspberries.
  8. Add two tablespoons of sugar and the rosemary to the berries and lightly toss to combine.
  9. Place the heavy cream into the bowl of the stand mixer and add the remaining two tablespoons of sugar and the vanilla extract.
  10. Beat with a whisk until soft but firm enough o spread.
  11. Take one of the cakes and spread some of the jam on to it.
  12. Add about half of the heavy cream and spread towards the edges of the cake.
  13. Place half of the berries into the center of the cream.
  14. Place the other sponge cake on top and press down to ensure it's level.
  15. Repeat the process with the jam then cream and then the remaining berries on top.
  16. Dust with powdered sugar and serve.
Nutrition Facts
Mixed Berry and Cream Sponge Cake
Amount Per Serving
Calories 256
* Percent Daily Values are based on a 2000 calorie diet.