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Sponge fruit flan with fresh fruit and jelly
Classic sponge base with cream and shiny fruit topping

Sponge fruit flan

Author: Flavelo
Recipes Cakes and Desserts
The sponge is a cornerstone of patisserie: a feather-light dough that relies on the physical power of egg foam instead of (or alongside) chemical raising agents. During baking, the air bubbles trapped in the foam expand, causing the dough to rise. The gelatin layer on top is not only pretty but 'seals' the fruit, protecting it from wilting and browning.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International, Pastry Classic

Ingredients

Equipment Needed

  • Electric whisk
  • Sieve
  • Cake ring or springform tin (approx. 22 cm)
  • Spatula for folding

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Separate the eggs. Whisk the yolks with 2/3 of the sugar until pale and thick.

Tip: The sugar must dissolve completely, otherwise the top of the sponge might be speckled.
2 ✓

Whisk the egg whites with the remaining sugar until stiff but not dry peaks form. Mix the flour with the baking powder.

Tip: The foam is good if it holds its shape but the peak curls back slightly (bird's beak). If overwhipped, it will be lumpy in the batter.
3 ✓

Fold the flour mixture and egg white foam alternately into the yolk cream with gentle movements.

Tip: Use a wide spatula and a folding motion so you don't break the foam (preserving air bubbles is the goal).
4 ✓

Pour into the tin and bake for approx. 20-25 minutes. Check with a skewer. Allow to cool completely.

Tip: Never open the oven in the first 15 minutes, as the structure hasn't set yet and it might collapse.
5 ✓

Whip the cold cream and spread onto the cooled sponge.

Tip: If the sponge is still warm, the cream will melt off (fat melting).
6 ✓

Arrange the fruits on top. Prepare the cake jelly according to packet instructions (boiling), then cool to lukewarm and drizzle over the fruit.

Tip: Pour the jelly from the centre outwards to cover everything. Refrigerate until set.

Recipe FAQ

Why did the sponge collapse?
You either overwhipped the egg whites (breaking the protein network), or opened the oven door too early, causing the air bubbles to shrink from the sudden cold.
Why didn't the jelly set?
Certain raw fruits (e.g. pineapple, kiwi) contain enzymes that dissolve gelatin. These must be cooked briefly before use.

Ingredients

  • 200 g Plain flour (low gluten content)
  • 150 g Granulated sugar
  • 4 pcs Eggs (room temperature)
  • 1 packet Baking powder
  • 1 tsp Vanilla extract
  • 200 ml Double cream (min. 30% fat)
  • 300 g Fresh fruit (mixed)
  • 1 packet Cake jelly / Glaze powder
  • 200 ml Water (or fruit juice for the jelly)