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Simple fresh cream and fruit cake served on a plate
Light sponge cake filled with fresh cream and seasonal berries

Simple fresh cream and fruit cake

Author: Flavelo
Recipes Cakes and Desserts
This cake belongs to the 'Victoria Sponge' family, where the emphasis is on high-quality, buttery sponge and fresh cream. The sponge is denser than a water sponge but much tastier and holds its shape better under the rich filling. The acidity of fresh fruit is essential to balance the richness of the cream.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 395 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin
  • Hand mixer
  • Palette knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Line the bottom of the tin with parchment paper and grease the sides.

Tip: The paper helps ensure the cake comes out easily.
2 ✓

Cream the soft butter with the sugars until fluffy, then add the eggs one by one.

Tip: Take your time, this step gives the cake lightness.
3 ✓

Add the flour (mixed with baking powder) and the milk alternately. Mix until smooth.

Tip: Do not overmix, just until combined.
4 ✓

Bake for 30-35 minutes. Cool on a wire rack.

Tip: The rack allows air to circulate underneath, preventing a soggy bottom.
5 ✓

Whip the cream with the icing sugar. Slice the cake in half, fill with cream and fruit.

Tip: Wash and dry the fruit thoroughly before placing on the cake to prevent it from soaking the cream.

Recipe FAQ

Why did the cream collapse?
The cream wasn't cold enough, or you overwhipped it (turned it to butter). Always work with fridge-cold cream!

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 120 g Soft butter
  • 4 Eggs
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 100 ml Milk
  • 400 ml Cold double cream (min. 30%)
  • 30 g Icing sugar
  • 150 g Fresh fruit (strawberries, raspberries)