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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 256kcal
Author foodnessgracious


  • 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.


  • Grease a 9 inch round cake pan with butter and line with parchment paper.
  • Preheat the oven to 375 degrees F.
  • Beat the eggs and sugar in an electric mixer at high speed until it doubles in volume and is very light.
  • Fold in the flour with a spatula gently so as to not deflate the batter.
  • Divide the batter between the two cake pans and bake int he oven for 25-30 minutes.
  • Let the sponges cool before taking out of the pans.
  • In a bowl combine the strawberries, blueberries, blackberries and raspberries.
  • Add two tablespoons of sugar and the rosemary to the berries and lightly toss to combine.
  • Place the heavy cream into the bowl of the stand mixer and add the remaining two tablespoons of sugar and the vanilla extract.
  • Beat with a whisk until soft but firm enough o spread.
  • Take one of the cakes and spread some of the jam on to it.
  • Add about half of the heavy cream and spread towards the edges of the cake.
  • Place half of the berries into the center of the cream.
  • Place the other sponge cake on top and press down to ensure it's level.
  • Repeat the process with the jam then cream and then the remaining berries on top.
  • Dust with powdered sugar and serve.


Calories: 256kcal