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Fruit Sponge Cake

⚠️ This recipe is general guidance, not professional instruction — you cook at your own risk. See our Terms of Use for details.

The batter for this one does not get rolled out or shaped — it gets poured into the pan, and the fruit just gets arranged on top. What the cake actually depends on is whipping the eggs and sugar properly and folding in the flour gently, so the air survives all the way to the oven.

  • Prep15 minutes
  • Bake25–30 minutes
  • Totalabout 45 minutes
  • Servings8
Illustration for Fruit Sponge Cake

Ingredients

  • 4 eggs
  • 150 g granulated sugar
  • 150 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon oil
  • 450 g pitted fruit (cherries, apricots, or plums)
  • butter and coarse flour for the pan
  • powdered sugar for dusting

Steps

  1. Preheat the oven to 180°C (350°F), top and bottom heat, and let it heat up fully.
  2. Grease a 24 cm round cake pan with butter and dust it with coarse flour.
  3. Beat the eggs and sugar with a mixer for 4–5 minutes, until the mixture turns pale and roughly doubles in volume.
  4. Mix the flour with the baking powder, then gently fold it into the whipped mixture in batches, using a spatula in an upward, scooping motion — do not beat it, or the batter will lose its air.
  5. Fold in the oil last. The batter should stay airy and drip slowly off the spatula.
  6. Pour the batter into the pan and spread it evenly to the edges with a spatula.
  7. Arrange the pitted fruit on top without pressing it down — it will sink in partway on its own as it bakes.
  8. Bake for 25–30 minutes. Check for doneness with a toothpick in the center — it should come out dry.
  9. Let it rest for 10 minutes right in the pan, then turn it out and dust with powdered sugar before serving.

Tip: Before placing the fruit on the batter, toss it lightly in flour. It will not change the flavor, but it will keep whole pieces from sinking all the way to the bottom of the pan.

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This recipe is general inspiration, not professional instruction — times, temperatures, and ingredient suitability can vary depending on your situation. You cook at your own risk: follow the kitchen safety and hygiene basics and use your own judgment, especially with raw foods and allergens. We are not responsible for any damages resulting from using this recipe. See the terms of use for details.