How to make a Fruit Sponge Cake

Published Date
October 21st 2021
Aerial view of Whole Fruit Sponge Cake
Slice of Fruit Sponge Cake on a plate with fork
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Pastries, Desserts, and Cakes hold a special place in our hearts here at Classic Bakes. For this reason, we have developed a special and easy-to-follow recipe for a Fruit Sponge Cake to make you feel less guilty about eating cake. While we are the masters of cake making, we also want to empower our home bakers to explore their creative side. This recipe will show you how to make a Fruit Sponge Cake with a light, fluffy texture and a fresh fruity flavor. The cake is excellent for any occasion or just for the sake of making a cake for the ones you love. This recipe for sponge cake has a light zest of lemon, while the whipped topping has a creamy sweet almond flavor, both complemented by the tart fresh fruits. We hope you enjoy this recipe for Fruit Sponge Cake and share it with friends and family.

Why does my sponge cake crack?

If there are cracks or slits on your sponge cake, the cake rose too quickly. Cakes can rise too quickly for several reasons. For example, the oven's temperature may be too high, causing the cake to rise too quickly. In addition to this, there may be too much baking powder or baking soda in the cake. Nevertheless, you can always use frosting to cover up any cracks on your sponge cake.   

How long should a sponge cake bake?

Depending on the cake pan's size and how much batter you add to the cake pan, it could take anywhere from 20-45 minutes to bake the sponge cake. 

What is the difference between cake and sponge cake?

The difference between sponge cakes and regular cakes comes down to the fat content. Foam cakes, like sponge cakes, contain minuscule amounts of fat. Sponge cakes contain a larger amount of eggs which helps create their light, airy texture.   

How do you keep sponge cake from deflating after baking?

Sponge cakes are made with more eggs, creating a somewhat flexible structure. Furthermore, since sponge cake contains a healthy amount of air, they deflate more than regular cakes once they have been baked. One way to prevent sponge cakes from deflating after they are baked is to flip them upside down. The sponge cake will stretch out of the pan instead of sinking into the pan. The only drawback of flipping sponge cakes upside down is that the sponge cake must be baked in ungreased and floured cake pans.   
Author: Rachel Ottier-Hart
Average: 5 (4 votes)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins


Cake - 2 nine inch rounds
Whipped Topping


Preheat the oven to 350 °F/ 178 °C and place a rack in the center of the oven.
Line the two nine-inch pans with parchment paper to the bottom and around the sides.
Carefully separate the egg whites from the yolks into different bowls and set them aside.
Using your stand or hand mixer on high, blend the egg yolks, flour, baking powder, and lemon extract to create a smooth, fluffy batter, then set aside.
With the whisk attachment of your stand or hand mixer, begin to whip the egg whites and slowly add the caster sugar 50 grams at a time until thoroughly combined.
When the mixture begins to whip and form stiff, shiny peaks, it is now a meringue and read to add to the cake batter.
Gently fold in ⅓ of the meringue into the cake batter until fully incorporated, then fold in the second and last portion one at a time, making sure to fold them until thoroughly combined carefully. You want to keep as much air or fluff in the mixture as possible.
Carefully pour two equal portions into the two cake pans and smooth out the tops. A kitchen scale is helpful for this step.
Bake for 20-30 minutes until golden brown depending on your oven; at the 20-min mark, test with a toothpick to see if it removes clean if not, let bake for another 10 minutes.
Remove from the oven, gently remove the pans to a cooling rack, carefully remove the parchment paper, and then let them cool to room temperature before frosting.
Whipped Topping
Using the whisk attachment for your stand or hand mixer, whip the cream cheese at high speed for about 2-3 minutes until smooth.
Add the sugar, almond extract, and whip on medium speed until thoroughly combined and creamy for another 2-3 minutes.
With the mixer on a slow speed, gently and continuously pour the cream into the whipped cheese and sugar mixture until thoroughly combined, then crank the speed-up to high and whip until firm peaks begin to form.
Assembling the Cake
Once the sponge cakes have cooled, take a small dollop of the whipped topping and place it onto the center of the cake tray or a plate, this will help hold the cake in place.
Place one of the cakes top side down onto the tray or plate on top of the dollop of topping.
Spread a thin layer of topping on the top side of the cake and then place the other cake bottom side down onto the spread topping, therefore the bottoms of cakes should have a layer of frosting in between them.
Use the remaining topping to coat the outside of the stacked cakes with a cake spatula until they are fully covered.
Arrange the slices of fruit and sprigs of mint around the cake in a creative way to beautify the cake.
Any remaining topping can be placed into a piping bag and used to further decorate the cake if you choose.
To serve, slice and enjoy! Store the cake at a cool room temperature or in the fridge with an airtight cover to prevent it from drying out.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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