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MIXED BERRY SPONGE CAKE

mayurisjikoni
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Party, Picnic
Cuisine International
Servings 4

Ingredients
  

FOR THE SPONGE CAKE

  • 65 g all purpose flour
  • 10 g cornstarch
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 3 large eggs room temperature
  • 75 g fine granulated sugar
  • 40 g melted butter or oil

FOR THE SIMPLE SUGAR SYRUP

  • ¼ cup white sugar
  • ¼ cup water

FOR THE TOPPING

  • 1 cup mascarpone
  • ½ cup sour cream
  • 2-3 tbsp powdered sugar
  • 2 cups mixed berries

Instructions
 

INTIAL PREP

  • Preheat the oven to 175℃.
  • Line the bottom of pans or tins with parchment paper. Do not grease them at all.
  • Use two 6inch round pans, one 9 inch round pan or 8X8 inch square.
  • I have used four 4 inch round tins.

PREPARE THE SPONGE CAKE BATTER

  • Sift plain flour, cornstarch, baking powder and salt together using a sieve.
  • In a mixing bowl crack the eggs.
  • Add the sugar.
  • I am using a stand mixer. Whisk the egg sugar mixture at high speed, 8 or 10.
  • Whisk till the mixture almost triples in size, becomes almost white. This takes about 10-12 minutes.
  • Lift the whisk. If it leaves a ribbon or trail of the mixture then it is ready.
  • Add the vanilla extract. Whisk for a few seconds to mix.
  • Sprinkle half of the flour over the whisked egg mixture.
  • Using a spatula, fold from the edges inward very gently.
  • Occasionally cut with the spatula in the middle.
  • Drizzle half of the oil around the edges. Fold in gently.
  • Sprinkle the remaining flour. Fold in gently.
  • Add the remaining oil at the edges. Fold gently.
  • Divide the mixture according to the pans you are using.
  • I divided the batter into 4 pans.
  • Swirl the batter in each pan using a skewer. This will break up any large air pockets.
  • Bake the cake for 15 minutes or until done.
  • Check by pressing the middle gently with your finger. The cake should spring back.
  • I prefer inserting a toothpick in the middle. If it comes out clean then the cake is done.
  • For two 6 inch pans or the 8X8 inch cake tin the baking time will be 22-25 minutes. For a 9 inch cake it will be around 30-35 minutes.
  • Remove the baked cakes from the oven.
  • Immediately place the cake tins on a wire rack upside down.
  • Leave them upside down till the cake cools completely.
  • Gently run a knife around the cake edge and remove from the tin.
  • Gently peel off the parchment paper.

PREPARE THE SIMPLE SUGAR SYRUP

  • Prepare this while the cake is baking or before hand. The syrup has to be cold before you add it to the cake.
  • Mix sugar and water in a pan.
  • Heat it till the sugar melts completely.
  • Allow the mixture to simmer for 2-3 minutes.
  • Cool the syrup completely.

PREPARE THE TOPPING

  • Wash the berries and pat them dry with a kitchen towel.
  • Whip mascarpone, sour cream and powdered sugar together till it is smooth and a bit fluffy.
  • Make sure the mascarpone and sour cream are straight out of the fridge. Warm ingredients will result in curdling.

FINAL PREPARATION

  • Gently dab sugar syrup over all 4 cakes using a pastry brush. Also dab on the sides. Alternately, can use a spray bottle.
  • You may not need all of the sugar syrup. Leftover can be used up in preparing drinks.
  • Gently spread the mascarpone mixture over the cakes.
  • Add the berries on top.
  • Sprinkle some powdered sugar on top. Optional.
  • Enjoy Mixed Berry Sponge Cake.
  • Store any leftover in an airtight container in the fridge. Stays fresh for 2 days.

Notes

  • Sift the flour, baking powder, salt and cornstarch.
  • If using cake flour no need to add cornstarch.
  • If you use self rising flour, no need to add baking powder and salt.
  • Whisk the egg sugar mixture till it is whitish and almost triple the size.
  • Do not grease the baking tins or pans.
  • Add flour and liquid fat gently and fold.
  • Don't over bake the cake. It will become dry.
  • Don't open the oven door when the cake is baking. If you need to check then open just 5 minutes before the baking time is over.
  • Let the cake cool in the tin upside down on a wire rack. This will prevent the cake from sinking in the middle. 
  • Add flavouring to get rid of the eggy taste.
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