Yum Fruit-Filled Sponge Cake Recipe #CakesAndDecors
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Saturday, September 12, 2015

Fruit-Filled Sponge Cake Recipe #CakesAndDecors

Fruit-Filled Sponge Cake Recipe #CakesAndDecors

Sponge Cake with Fruited Whipped Cream


• 2/3 cups sifted flour
• 1/3 cup cornstarch
• 6 eggs, separated
• 2 tablespoons water
• 1 teaspoon vanilla
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Fruited Whipped Cream, below


1.) Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla.

2.) Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended.

3.) Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan.

4.) Bake at 325° for 1 hour.

Fruited Whipped Cream

• 2 cups heavy cream

• 1/3 cup light corn syrup

• 2 cups seedless grapes

• 2 cups orange sections

1.) Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit.

2.) Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut.


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