This cake is a true ode to summer: an airy sponge, plenty of silky cream, and ripe apricots paired with fragrant berries. It turns out light, refreshing, and wonderfully tender, while the simple assembly and stable cream make it just as suitable for a relaxed home tea as for a festive table.
Ingredients
Sponge Cake (8-inch pan)
- Eggs — 4
- Sugar — 150g (5.3 oz)
- All-purpose flour — 160g (5.6 oz)
- Cornstarch — 40g (1.4 oz)
- Baking powder — 1 tsp
- Salt — a pinch
- Vanilla extract — 1 tsp
Soaking Syrup
- Water — 100ml (scant 1/2 cup)
- Sugar — 60g (2.1 oz)
- Lemon juice — 1 tbsp (optional)
Whipped Cream
- Heavy cream, 33–35%, cold — 500ml (2 cups)
- Mascarpone — 250g (8.8 oz)
- Powdered sugar — 80g (2.8 oz)
- Vanilla extract — 1 tsp
- Lemon zest — 1 tsp (optional)
Fruit and Berries
- Apricots, ripe but firm — 400g (14 oz)
- Strawberries — 200g (7 oz)
- Raspberries — 150g (5.3 oz)
- Blueberries or blackberries — 100g (3.5 oz)
- Apricot jam — 2 tbsp (for a glossy finish, optional)
Step-by-Step Recipe
- Prepare the pan: line the bottom with parchment paper and leave the sides ungreased. Preheat the oven to 170°C (338°F).
- Mix the flour, cornstarch, baking powder, and salt. Sift well.
- Beat the eggs with the sugar and vanilla for 7–8 minutes, until pale, voluminous, and thick enough to leave a ribbon trail from the whisk.
- Gently fold in the dry ingredients in 2–3 additions with a silicone spatula, using upward motions to keep the batter airy.
- Pour the batter into the pan and bake for 25–30 minutes, until a skewer comes out dry. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Wrap and chill for at least 1 hour so the sponge settles.
- Make the syrup: bring the water and sugar to a boil, remove from the heat, add the lemon juice, and let cool.
- Prepare the cream: whip the cold cream to soft peaks. In a separate bowl, briefly loosen the mascarpone with the powdered sugar and vanilla. Combine, whisking on low speed until thick and smooth. If you like, fold in the lemon zest.
- Prepare the fruit: slice the apricots into wedges, slice any large strawberries, and leave the rest of the berries whole. Pat dry with paper towels.
- Assembly: cut the sponge into 2 or 3 layers if desired. Place the first layer on a cake board, lightly brush with syrup, spread on a layer of cream 8–10 mm thick, and scatter over some apricots and berries. Top with the next layer and repeat. Cover the top and sides with a thin crumb coat, then finish with a final smooth layer.
- Decoration: arrange the apricots and berries on top. For a glossy finish, warm the jam with 1–2 tsp water and brush lightly over the fruit.
- Chill the cake for at least 2 hours to set, then serve.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 6 g |
| Fat | 22 g |
| Carbohydrates | 38 g |
| Sugar | 25 g |
| Fiber | 2 g |
| Sodium | 120 mg |
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Tips and Variations
- The fruit should be dry: excess moisture will soften the cream and the sponge.
- For a stable cream, use very cold cream and mascarpone straight from the refrigerator, and do not overwhip.
- Other fruit works beautifully too: peaches, nectarines, pitted cherries, or blueberries.
- For a more aromatic syrup, replace the water with peach juice or add 1–2 tsp liqueur such as amaretto.
- Without baking powder: you can make a classic sponge cake, relying on well-whipped eggs.
How to Store
- Refrigerator: up to 3 days in a sealed container.
- Freezing: unfrosted sponge layers keep for up to 2 months if wrapped tightly. Do not freeze the cream or fresh fruit.
- Serving: let the cake sit at room temperature for 15–20 minutes before slicing for the best texture.
Frequently Asked Questions
- Can I use frozen berries? Yes, but thaw them in a sieve and pat dry to remove any excess juice.
- What can I use instead of mascarpone? Full-fat cream cheese, about 60–70% fat, will work; the flavor will be slightly saltier.
- Why did the cream turn runny? The cream was not cold enough, or the mixture was overwhipped. Chill for 10 minutes and whisk briefly again.
- Can I bake the sponge layers in advance? Yes, up to 1–2 days ahead. Keep them tightly wrapped in the refrigerator or freeze for up to 2 months.
- What pan size is best? An 8-inch pan makes a tall cake; a 9-inch pan will make it slightly lower and reduce the baking time by 2–3 minutes.