Easy-Peasy Sponge With Seasonal Fruits

Fruit sponge (1 of 1)
I am not joking. This sponge is very easy to make. It’s very light and you can use any fruits you like.
You can bake it in a square baking tin or round one. I’ve used a 23cm (~10′) round one.
You can use any fresh seasonal fruits or frozen ones. If using frozen fruits extend baking time a bit – 10 minutes or so.
Use your imagination: Pears love almonds and vanilla – add some vanilla extract into the sponge or sprinkle the top of the cake with flaked almonds before baking. Plums love almonds too. Raspberries and white chocolate – classic. Throw a handful of white chocolate drops into the sponge mix. Apples and cinnamon, Banana and lemon – lemon also prevents oxidation. Lemon zest in a sponge works well with almost all fruits. Orange zest as well.
  • 4 Eggs
  • 160g Caster Sugar
  • 125ml Butter – melted and cooled or 125 ml flavoureless oil
  • 250g Wheat White Flour  – sifted
  • 1,5 tsp Baking Powder
  • Lemon zest, Orange zest or Vanilla Extract… whatever you like
  • Icing Sugar to finish
  • 500-600g fresh or frozen seasonal fruits


Preheat an oven to 175C.

Sift flour with baking powder into a bowl. Separate egg whites and egg yolks. Whisk the egg whites in another bowl to soft peaks and then gradually add caster sugar – still mixing – spoon by spoon.

Add egg yolks one by one until mixture is well combined. Still mixing, add melted butter little by little.

Add sifted flour with baking powder in three batches. Fold carefully using a spatula after each batch. Be careful not to ‘kill’ all the air trapped in the egg mixture.

Transfer into a lined baking tin. Throw fruits of your choice on the top – push them slightly into the batter.

Bake for 50 – 60 mins or to ‘dry skewer’.

Take out from the oven, transfer to a cooling rack. Let in cool, sprinkle with icing sugar.


Fruit sponge1 (1 of 1)Fruit sponge slice (1 of 1)


Recipe source: http://www.mojewypieki.com/przepis/najlatwiejsze-ciasto-w-swiecie

Leave a Reply

Your email address will not be published. Required fields are marked *