This is a cherished recipe. The cake always turns out so GOOD! Ā This Light as AirĀ Sponge Cake with Fresh Fruit and Whipped CreamĀ is great for birthdays. Similar to the variety sold at Asian Style bakeries. Sometimes I don’tĀ spend too much time decorating but you can make it look as beautiful as you want. Ā I don’t think it matters when it tastes – so absolutely divine. Scroll down for pictured steps and video. I have made this cake so many times, and it never fails to impress. The video shows you how the cake is assembled.
And you can now watch the Detailed Video (with recipe) on Making the Sponge Cake on this New Post.
Scroll down for stepwise images or click to get the detailed recipe below.
Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
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Recipe Name:Ā Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
Recipe Type: Cakes
Author: Shana c/o Recipes ‘R’ Simple
Prep time:Ā
Cook time:
Total time:Ā
Yield: ( One Ā 8 ” round, 4 tier cake)
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My very first attempt at this cake. Ā Many Many cakes ago. š It tasted so good even that time! I am much better with whipped cream now. Yes, practice is everything!
Pictured steps for preparation of Light As Air Sponge Cake with Fresh Fruit and Whipped Cream. Go to the recipe page, for all measurements, detail and explanation.
- Chill the cream for whipping.
- Separate Eggs and bring to room temperature.
- Process sugar to a get a fine grain.
- Sift together flour and salt. (3 times).
- Ā Oil, juice+ water solution.
- Prepare whipped cream with gelatin (stabilized).
- PreheatĀ oven.
- Beat egg yolk and sugar till very pale and ribbons form.
- Separately, whisk egg whites till stiff.
- To the yolk mixture, add the oil and juice solution and add flour a little at a time. Fold in till incorporated.
- Fold in the egg white, without over mixing.
- Divide into 2 cake pans. Make sure there is ample room for the batter to rise you can use taller pans than I have used.
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Tap to remove air bubbles. - Bake 30-35 minutes or till center is set. Remove from oven and INVERTĀ onto wire elevated Wire racks.
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- While the cakes are baking you can cut up and slice the fruits for filling and toppings.
- Remove the cakes from the pans once cool.
- Slice each cake into two using a broad serrated knife.
- Mix the chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake) .
- Divide the fruit and cream filling into 3 portions. Spread a thin layer of this fuit cream topping on three slices of cake.
- Arrange 3 layers with fruit filling, careful not to let the filling fall over the edges
- Then place the best slicedĀ layer on top.
And start to frost the outside with the remaining cream.
- First, make a thin coat. And chill briefly.
Add a dollop and spread
Thin ‘first coat’
- After chilling, Apply a second coat of whipped cream.
- Use plastic ridge edged cake decorators to smoothen out or simply use a palette topping knife.
- Decorate with piped swirls and with the sliced fruits.
- Pipe and decorate as desired. I change it every time I make this cake.
- Ā Enjoy your Ā Sponge Cake with Fresh Fruit and Whipped Cream
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Key Ingredients: Cake Flour, Eggs, Sugar, Oil, Juice, Vanilla Extract, Whipping Cream, Gelatin, Cream of tartar, Salt.
Let us know if you tried –Ā Ā Light as Air Sponge Cake with Fresh Fruit and Whipped Cream
Back toĀ Quick Browse.Ā Thanks for visitingĀ www.recipesaresimple.com
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The best cake. Everybody love it. I will make it again.
Oh thank you so much for your appreciation.means a lot when someone lets me know how it went:) please send me a pic next time would be so happy to see:)
Looks so good! I’m Chinese and grew up eating these kind of cakes. š I’m going to make it this weekend for our family’s Mother’s Day dinner. How important is it to get springform pans or pans with removable bottoms? I already have 2 regular 8″ aluminum pans and don’t know if I should invest in a set of springform pans (may be worth it if I want to continue making these cakes! š ) Thanks!
Thank You Katherine:) The crumb on this cake is so delicate that I prefer the removable bottom pans to help push the cakes out as opposed to cutting around the edges to release. Normal pans with loose bottom is much cheaper than the spring form variety. Also for this cake, the lighter colour aluminium pan is better than non stick or dark springform. (For better ,lighter rise). This is one of my favorite recipes and it makes a beautiful tasting cake everytimeš. Have a wonderful dinner with your family and enjoy making the cake:)
Thanks, Shana! Your tips are so helpful and I can’t wait to try it out tomorrow! I forgot to ask, do you typically use 8″ or 9″ pans? Do you think I could just use one 8″x 3″ pan? Thanks!
I use two 8 ” pans every time. You can use a single larger (deep) round pan but baking time might be slightly different. And if you mean rectangular pan, thats fine too if you are confident in slicing and frosting it. I find the round shape so much easier.
Delicious! Have you ever made it in multiple half sheet jelly roll pans? (For multiple layers)
And how long to bake for a jelly roll pan.
Thank you Mary. Yes I have dont that before, I used 4 sheet pans of medium size.. not exactly sure of the pan size now.. and baked for 10-15 minutes. Same recipe and quantity.
Great!
Made it and LOVED it!! Your video amd recipe is awesome!
Hi.i want to make this cake tomrw. Looks so light and fluffy. I wanted to ask If there is anything else I can use instead of cream of tartar? I dnt have any. I read somewher that lemon juice is a good substitute?, or can I jus leave it out entirely?
Thanks
Cream of tartar is used in many different recipes for different purposes.. True lemon juice or vinegar is often used as a substitute due to thier acidity however, cream of tartar is not easily substituted. These can change your recipe slightly in some cases, vastly in others. Whenever possible use cream of tartar, it is available in most good supermarkets. Now , in the case of This recipe, it is used for stabilising the egg white so instead of using lemon or vinegar,I would suggest to just skip it. Just beat the egg whites well.. There will be some difference in the baked product though if you omit it.
OK thank you. I will see how the cake comes out today. Also, there’s no baking powder in the ingredients. Are the eggs being used to make the cake rise?
Yes. The whisked egg whites paired with the ‘cake ‘ flour makes s light sponge- but I have never tried without the cream of tartar. Also make sure to invert the cake as mentioned.
I had your recipe bookmarked for a while. I make cakes often but this one looked so soft and delicious! Finally made it.. following your recipe exactly… so thrilled!!!!! It turned out excellent !!! Please post more cake recipes.. Already tried more than recipes from your blog and they were all excellent. Keep it up. Love from š¬š§ UK
Thank you so much Daniella! Happy to hear this. Do send me a pic next time! I do love cakes and will certainly post more recipes š
Hi, shall I use a butter instead of oil?
Hi Rimpy:)
Not for this style of cake, as it would become denser like a butter cake..
how do I preserve such a cake. worried my cake will become dry
It stays super moist and fresh for up to 3 days. I enclose it in a tight cake case. You can use good tupperware and refrigerate. Always finished by then.
it did not turn out well .it Sunk and looked like a big pancake.š
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I was searching for a recipe for Banh Bong Lan (Vietnamese sponge cake) when I found this recipe. This cake was incredible. Your detailed process was easy to follow and on point! I can’t wait to try more of your recipes
That’s great! Glad you liked it š Thank you and hope you will find many more global recipes here.
I have tried this recipe before but my cake always sink in the center. I’m confused on the 3/4T of water? How do you measure the water? Also, if you don’t mind, can you give me the measurement for the cake flour in gram? I did online research about cup to gram, but yet still afraid its not always accurate too. Also, if i want to make a chocolate cake using this recipe, do you have an idea how i should do for the chocolate version? I hope to hear from you soon. Thank you!
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I’m am wondering if you chill the mixing bowl and wire whisk before whisking the egg whites. I am eager to try your recipe. thank you.
Hi Christina,
there is no need to chill the bowl and wire whisk for the egg whites, but we do this for beating up the whipped cream, especially if you live in temperate climates.
hope you enjoy the recipe!