Mixed Berry Sponge Cake

Recipe: Mixed Berry Sponge Cake

Mixed Berry Sponge Cake is a light, fluffy, moist vanilla sponge cake topped with mixed berries,  a mixture of mascarpone and sour cream. It is an ideal dessert for the summer, be it for an afternoon party, picnic or birthday parties.

Memories

My First Sponge Cake

On several occasions I have baked the classic Victoria Sponge Cake, but it has been a while since I’ve baked a Genoise style sponge cake. When I was 17, I added a baking class during the school holidays. Back then housewives were allowed to conduct cookery classes from the comforts of their own kitchen. In fact I’ve conducted my fair share of classes when I was in Kenya. However, now with strict food handling rules, home based cookery classes are dying. I would love to teach Indian cooking where I am but the rules and regulations are too strict. It was during the cake baking classes that I baked my first Génoise Sponge. Till it came out of the oven I was pretty chuffed. After 5 minutes not so much as the cake sunk in the middle!

Chiffon Cake Trial

After a few years tried my hand at a chiffon cake. The rule is to read the instructions properly, which I didn’t! I greased the pan! Landed up with a mass of disaster! After that sort of gave up on Sponge Cakes except the Victorian style.

Baking In Feb This Year

To celebrate my son’s partner’s birthday, I decided to baked a sponge cake and added a filling and topping of whipped fresh cream and strawberries. And I took loads of photos, thinking that I will post it for this theme. A couple of days ago, sat down to write the post but couldn’t find the photos! Did iCloud delete them? Can’t seem to find them on my phone or laptop.  Perhaps it was an opportunity to try my hand again at the Genoise style sponge cake. This easier version is from Mary Berry.

Sharing Mixed Berry Sponge Cake Recipe With The Group Sunday Funday

It is my turn to host this Sunday and this is what I suggested as the theme “US celebrates Sponge Cake Day on 23rd August. Bake a sponge cake and there are so many varieties. Or use a sponge cake to prepare a dessert.” When I was around 16 or so, making a trifle as a dessert for my family was my thing. We would buy ready made sponge cake. I did think of sharing that when I could’t find the Victoria Sponge Cake photos. But baking the sponge cake from scratch won.

 

What Is  A Sponge Cake?

Basically there are 4 main types of sponge cake : Genoise, Biscuit Sponge Cake, Chiffon Cake and Angel Food Cake. The latter two are quite popular in the US. The methods for preparing the batter for all four is different. Also the biscuit and Angel Food cake do not contain fat. Some Genoise Sponge cakes contain liquid fat, some don’t. A chiffon cake usually has liquid fat. Angel Food Cake is baked without any egg yolks.

Victoria Sponge Cake does not require whisking egg white or eggs as the other sponge cakes do. The sugar and butter are whisked till pale. Eggs are added one at a time to aerate the batter. Also the flour is added in batches. It is a much easier version of sponge cake to make than the other four. Some may argue that the Victoria Sponge Cake is not a true sponge cake.

Eggless Sponge Cake

Is there something like an eggless sponge cake. Not really when you think of the sponge cakes recipes that require you to whisk the egg whites or eggs till fluffy, double or triple in size, light and airy. You cannot achieve that with egg replacers like the ‘flax seed egg’ yogurt, commercial egg replacers, etc. What we are actually making is a Victoria Style Sponge Cake without the eggs. My most popular Eggless Sponge Cake is Eggless Chocolate Cake.

 

 

While Not Sponge Cakes But Exotic, Check Out Some Cake Recipes On My Blog

 

Check Out Sponge Cake Recipes By Members Of  Sunday Funday 

Blueberry Swiss Roll from A Day in the Life on the Farm

Busy Woman’s Sponge Cake from Our Good Life

Genoise Madeleines from Karen’s Kitchen Stories

Lime Sponge Cake from Sneha’s Recipe

Mini Victoria Sponge Cakes from Amy’s Cooking Adventures

Mixed Berry Sponge Cake from Mayuri’s Jikoni

 

 

Ingredients Required For Mixed Berry Sponge Cake

For The Sponge Cake

Flour

If you get self rising flour then that is the best. However if not then normal all purpose flour or cake flour.  Cake flour does not require adding cornstarch. And if you are using self rising flour omit the baking agent and salt.

Baking Powder

I am adding baking powder as I am using all purpose flour. If you use self rising flour you don’t need the baking powder.

Cornstarch

Cake flour does not require cornstarch. However, adding a little cornstarch or cornflour to all purpose flour makes the cake texture more soft.

Salt

Adding a pinch as I am using all purpose flour and not the self rising one.

Eggs

3 large eggs. Must be at room temperature. If you are planning on baking in the morning then best to remove the eggs from the fridge at night.

Sugar

Large granulated sugar will not work for this recipe. You need caster sugar or fine granulated sugar.

Liquid Fat

While some use unsalted butter, I prefer using oil. Oil helps the cake to stay moist for a longer time. When you refrigerate the sponge cake that has butter, it tends to ‘harden’ a bit.

Vanilla

Add vanilla extract or essence. Not only does it add flavour but also the sponge cake tastes less eggy.

 

For The Topping

Fresh Berries

Fresh Berries of your choice. I have used a mixture of strawberries, blueberries and blackberries. Would have loved to add raspberries but didn’t get a fresh batch in the supermarket near me.

Mascarpone

I opted to use mascarpone as a topping to make it a bit different in taste and flavour from the usual whipped fresh cream. Can use whipped fresh cream if you want to.

Sour cream

Adding a bit of sour cream adds a little zesty flavour. Also helps to make the mascarpone a bit more lighter and airy. Don’t add if you are using fretting whipping cream.

Powdered Sugar

Add according to your taste. Remember the cake has sugar, and if like me you are going to brush it with some simple sugar syrup that too will add a bit of sweetness. I added about 2 tbsp powdered sugar which worked well for us.

 

For Simple Sugar Syrup

 Sugar

Normal white sugar.

 Water

Normal drinking water.

 

 

Some Tips Before We Get Baking

Line The Baking Pan Or Tin

This 3 egg sponge cake requires two 6 inch round tins or pans. Or one 9 inch round tin. You can also use a square 8X8 inch square tin. I used my four mini 4 inch round tins. Only line the bottom of the pan. Do not grease the paper or sides of the pan at all. The grease on the sides will result in the baked cake pulling away from the tin as soon as it comes out of the oven.

 

Sift The Flour

Sift the flour, salt, baking powder and cornstarch together.Not only does it help to mix the ingredients well but helps to aerate the flour. Sift it even if you are using self rising flour.

 

Whisk The Eggs Well

Add the sugar and eggs in a bowl. Whisk it till it is almost white pale yellow in colour and almost triple the size. Best to use a stand mixer if you have one. It takes about 10-12 minutes at hight speed for it to reach the ribbon stage. If you are using a hand held one it will take 15 minutes. And I have no idea how long it would take to use a normal whisk…probably forever! Ribbon stage is when you lift the whisk it leaves a trail.

 

Best To Add Vanilla Towards The End

Best to add vanilla extract or essence once the egg sugar mixture is whisked well. Sometimes it may prevent the eggs from fluffing up well. Why take the risk.

 

How To Add The Flour

Mine is a small batch cake so I added the flour in two batches. Sometimes a 6 egg sponge cake requires 3 batches. Don’t dump the flour onto the whisked mixture. Sprinkle gently using  a large spoon. Add only one batch of the flour at first.

 

Fold And Cut Technique

Fold the whisked egg mixture using a spatula. Run the spatula on the side of the bowl and fold. Turn the bowl and repeat, till the flour is incorporated. Please, do this very gently and with patience as you don’t want to deflate the mixture. Then comes the first half of the liquid fat. When you add the melted butter or oil, drizzle it at the sides rather than in the middle. Fold all around and run your spatula in the middle as though you are cutting through the whisked mixture. Add the remaining flour, fold. Then add the remaining liquid fat and fold.

 

How To Cool The Cake

I cannot remember where I came across this tip but it works like a charm. Most recipes will suggest that you remove the cake from the tin and let it cool on a wire rack. This tip involves leaving the baked cake in the tin or pan. And you allow it to cool on a wire rack upside down. Yes you read right- upside down. Firstly, the cake does not deflate or sink in the middle and secondly no eggy smell or taste. Air draught in the kitchen cools the cake quickly resulting in an eggy taste.

 

Why Add Simple Sugar Syrup

If you are going to use the cake later, best to brush it with simple sugar syrup so that it stays moist. Sponge cakes have a tendency to dry up as they contain no or little fat. Use a spray bottle or pastry brush. I prefer dabbing the cake with a pastry brush. Don’t add too much as that will make the cake soggy.

 

 

 

 

 

 

 

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62