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.

📝 Ingredients

• 65 g all purpose flour
• 10 g cornstarch
• 1/2 tsp baking powder
• 1/8 tsp salt
• 3 large eggs (room temperature )
• 75 g fine granulated sugar
• 40 g melted butter or oil
• 1/4 cup white sugar
• 1/4 cup water
• 1 cup mascarpone
• 1/2 cup sour cream
• 2-3 tbsp powdered sugar
• 2 cups mixed berries

👨‍🍳 Instructions

1. 1--- INTIAL PREP ---
2. 2Preheat the oven to 175℃.
3. 3Line the bottom of pans or tins with parchment paper. Do not grease them at all.
4. 4Use two 6inch round pans, one 9 inch round pan or 8X8 inch square.
5. 5I have used four 4 inch round tins.
6. 6--- PREPARE THE SPONGE CAKE BATTER ---
7. 7Sift plain flour, cornstarch, baking powder and salt together using a sieve.
8. 8In a mixing bowl crack the eggs.
9. 9Add the sugar.
10. 10I am using a stand mixer. Whisk the egg sugar mixture at high speed, 8 or 10.
11. 11Whisk till the mixture almost triples in size, becomes almost white. This takes about 10-12 minutes.
12. 12Lift the whisk. If it leaves a ribbon or trail of the mixture then it is ready.
13. 13Add the vanilla extract. Whisk for a few seconds to mix.
14. 14Sprinkle half of the flour over the whisked egg mixture.
15. 15Using a spatula, fold from the edges inward very gently.
16. 16Occasionally cut with the spatula in the middle.
17. 17Drizzle half of the oil around the edges. Fold in gently.
18. 18Sprinkle the remaining flour. Fold in gently.
19. 19Add the remaining oil at the edges. Fold gently.
20. 20Divide the mixture according to the pans you are using.
21. 21I divided the batter into 4 pans.
22. 22Swirl the batter in each pan using a skewer. This will break up any large air pockets.
23. 23Bake the cake for 15 minutes or until done.
24. 24Check by pressing the middle gently with your finger. The cake should spring back.
25. 25I prefer inserting a toothpick in the middle. If it comes out clean then the cake is done.
26. 26For 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.
27. 27Remove the baked cakes from the oven.
28. 28Immediately place the cake tins on a wire rack upside down.
29. 29Leave them upside down till the cake cools completely.
30. 30Gently run a knife around the cake edge and remove from the tin.
31. 31Gently peel off the parchment paper.
32. 32--- PREPARE THE SIMPLE SUGAR SYRUP ---
33. 33Prepare this while the cake is baking or before hand. The syrup has to be cold before you add it to the cake.
34. 34Mix sugar and water in a pan.
35. 35Heat it till the sugar melts completely.
36. 36Allow the mixture to simmer for 2-3 minutes.
37. 37Cool the syrup completely.
38. 38--- PREPARE THE TOPPING ---
39. 39Wash the berries and pat them dry with a kitchen towel.
40. 40Whip mascarpone, sour cream and powdered sugar together till it is smooth and a bit fluffy.
41. 41Make sure the mascarpone and sour cream are straight out of the fridge. Warm ingredients will result in curdling.
42. 42--- FINAL PREPARATION ---
43. 43Gently dab sugar syrup over all 4 cakes using a pastry brush. Also dab on the sides. Alternately, can use a spray bottle.
44. 44You may not need all of the sugar syrup. Leftover can be used up in preparing drinks.
45. 45Gently spread the mascarpone mixture over the cakes.
46. 46Add the berries on top.
47. 47Sprinkle some powdered sugar on top. Optional.
48. 48Enjoy Mixed Berry Sponge Cake.
49. 49Store any leftover in an airtight container in the fridge. Stays fresh for 2 days.