MIXED BERRY SPONGE CAKE

Ingredients

• 65 gplain flour
• 10 gcornflour
• ½ tspbaking powder
• ⅛ tspsalt
• 3 largeeggs, at room temperature
• 75 gfine granulated sugar
• 40 gmelted butter or oil
• 50 g (¼ cup)white sugar
• 60 ml (¼ cup)water
• 225 g (1 cup)mascarpone
• 120 ml (½ cup)sour cream
• 2–3 tbspicing sugar
• 300 g (2 cups)mixed berries

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C. Line the bottoms of the cake tins with baking parchment, but do not grease them. Choose two 15 cm round tins, one 23 cm round tin or a 20 cm square tin; the original method also uses four 10 cm round tins.

2. 2

   Sift the dry ingredients

   Sift the flour, cornflour, baking powder and salt together through a sieve.

3. 3

   Whisk the eggs

   Crack the eggs into a mixing bowl and add the granulated sugar. Whisk at high speed, about setting 8 or 10 on a stand mixer, for 10–12 minutes, until the mixture is nearly three times its original volume and pale. It is ready when lifting the whisk leaves a ribbon or trail. Add the vanilla extract mentioned in the method and whisk briefly to combine.

4. 4

   Fold the batter

   Scatter half the flour mixture over the eggs and fold gently with a spatula, moving from the edges towards the middle and occasionally cutting through the centre. Drizzle half the melted butter or oil around the edge and fold it in. Repeat with the remaining flour and fat, folding gently after each addition.

5. 5

   Fill the tins

   Divide the batter between the tins you are using. The original method divides it between four tins. Swirl a skewer through each tin to break up any large air pockets.

6. 6

   Bake and cool

   Bake for 15 minutes, or until done. Press the centre gently with a finger; it should spring back, or insert a toothpick in the middle and check that it comes out clean. Two 15 cm tins or a 20 cm square tin take 22–25 minutes; a 23 cm round cake takes about 30–35 minutes. Remove the cakes from the oven and immediately turn the tins upside down on a wire rack. Leave them until completely cool, then run a knife around the edges, remove the cakes and peel away the parchment.

7. 7

   Make the syrup

   Make the syrup while the cakes bake or beforehand. Stir the white sugar and water together in a pan and heat until the sugar has completely dissolved. Simmer for 2–3 minutes, then leave to cool completely before using.

8. 8

   Prepare the topping

   Wash the berries and pat them dry with a kitchen towel. Whip the mascarpone, sour cream and icing sugar until smooth and slightly fluffy. Use the mascarpone and sour cream straight from the fridge; the method warns that warm ingredients may curdle.

9. 9

   Assemble the cake

   Use a pastry brush to dab the cold syrup over the tops and sides of all four cakes, or apply it with a spray bottle. You may not need all the syrup; any extra can be used in drinks. Spread the mascarpone mixture over the cakes, top with the berries and, if you like, finish with a little icing sugar.

What is mixed berry sponge cake?

Sponge cake is a familiar style of light cake made by whisking air into eggs and sugar, then carefully folding in flour. This version adds a mascarpone and sour cream topping with fresh mixed berries for a summery finish.

The recipe’s approach is to build volume in the eggs, fold the batter gently and cool the cakes upside down. Those steps help preserve the airy texture beneath the creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 10g protein, 68g carbs, 29g fat.

The sponge and syrup supply most of the carbohydrate, while butter or oil and mascarpone contribute much of the fat; eggs and the dairy provide protein. Serve a slice with extra fresh berries for a fruit-forward plate, or keep the portion modest if serving it after a full meal.

The eggs create the lift

Room-temperature eggs are whisked with the sugar until very pale and nearly three times their starting volume. That long whisk gives the batter much of its lightness, so wait for the ribbon trail rather than stopping as soon as it looks foamy.

Fold the dry ingredients in gradually, using a light hand. Stirring vigorously can knock air out of the mixture.

Fold in the fat gently

The method adds the melted butter or oil in two portions, alternating with the flour mixture. Drizzling it around the bowl’s edge and folding gently helps incorporate it without deflating the eggs.

Have the melted fat ready before you begin folding, so the batter is not left standing while you measure.

Watch the bake, not just the clock

Baking time depends on the tin size: the method gives 15 minutes for its four smaller cakes, 22–25 minutes for two 15 cm tins or a square tin, and 30–35 minutes for one larger round cake. Begin checking at the shorter end of the relevant range.

A springy centre or a clean toothpick is the stated doneness cue. Turning the tins upside down on a rack straight after baking is part of this method; leave them inverted until the cakes are fully cool.

Keep the syrup cold

The simple syrup is made by dissolving sugar in water, simmering it for 2–3 minutes and cooling it completely. Brush or spray it over the cakes only once it is cold.

Apply it gradually to the tops and sides. The recipe notes that you may have syrup left over, so there is no need to use every drop.

Keep the topping chilled

Cold mascarpone and sour cream are whipped with icing sugar until smooth and a little fluffy. The method specifically cautions against using warm dairy, as it may curdle.

Dry the washed berries before arranging them on the topping. This helps avoid adding excess water to the cream.

Serving and timing

The cake is described as a dessert for summer gatherings, picnics and birthdays. Serve it on its own or alongside tea or coffee.

The total time is given as 35 minutes, although the cakes still need to cool completely before assembly. Make the syrup while they bake or in advance to use the waiting time well.

Recipe notes & tips

• Measure and sift the dry ingredients before you start whisking the eggs.
• Use eggs at room temperature as specified for the sponge.
• Fold slowly and scrape around the bowl so the flour and fat are incorporated without overmixing.
• Make sure the syrup is completely cool before brushing it onto the cakes.
• Keep the mascarpone and sour cream chilled until you are ready to whip them.
• Dry the berries thoroughly before placing them on the topping.

Variations

• Berry mix: Use any combination of mixed berries available, keeping the total quantity the same.
• Oil option: Use the listed oil instead of melted butter for the sponge.
• Citrus finish: Add finely grated lemon zest to the mascarpone topping for a fresh citrus note.
• Single cake: Bake the batter in one 23 cm round tin, allowing about 30–35 minutes as directed.
• Small cakes: Divide the batter between four 10 cm round tins and check for doneness after 15 minutes.

Common mistakes to avoid

• Stopping the whisk too soon: Continue until the mixture is pale, greatly increased in volume and leaves a ribbon trail.
• Overmixing the batter: Fold gently after each addition to avoid losing the air whisked into the eggs.
• Greasing the tins: Line only the bottoms with baking parchment, as the method says not to grease the tins.
• Using warm dairy: Start with cold mascarpone and sour cream to reduce the risk of the topping curdling.
• Using hot syrup: Cool it completely before brushing it onto the cakes.
• Guessing the bake time: Use the time for your tin size and check the centre for spring or a clean toothpick.

How to store

Keep leftover cake in an airtight container in the fridge; the recipe says it stays fresh for 2 days. Serve chilled or let a portion stand briefly at room temperature before eating.

Frequently asked questions