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Pomegranate cream sponge decorated with fresh pomegranate seeds
Cream-filled sponge cake decorated with ruby red pomegranate

Pomegranate Cream Sponge

Author: Flavelo
Recipes Cakes and Desserts
Pomegranate seeds are tiny, juicy capsules that crunch with every bite hidden in the whipped cream, releasing refreshing acids. This textural play makes this simple sponge-based cake special. The whipped cream provides a neutral background for the fruit's character.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Whisk
  • Knife for the pomegranate

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Make sponge: Whisk eggs with sugar, drizzle in butter, fold in flour + baking powder + salt. Bake at 180°C for 25-30 minutes.

Tip: Butter sponge method.
2 ✓

Whip cream with icing sugar. Gently fold in half the pomegranate seeds.

Tip: Do not crush the seeds.
3 ✓

Fill and coat the cake. Decorate with remaining seeds.

Tip: For a contrasting red-white look, sprinkle generously.

Recipe FAQ

How do I get the seeds out easily?
Cut in half, and tap the skin with a wooden spoon over a bowl. This way the seeds fall out without the bitter white membrane.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs
  • 100 g Butter (melted)
  • 2 pcs Pomegranates
  • 250 ml Double cream
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 1 pinch Salt