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Summer fruit cream cake served
Light sponge cake layered with fresh cream and summer fruits

Summer fruit cream cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
A meeting of the classic Victoria sponge style and light whipped cream fillings. This cake is all about freshness: no heavy buttercreams, just the softness of the sponge and the airiness of the cream, cut through by the acidity of the fruit. An ideal summer dessert when you don't crave heavy sweets.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk: For creaming the butter and sugar.
  • Cake tin (22-24 cm): For baking.
  • Wire rack: For cooling the sponge.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the cake tin with baking parchment and grease the sides.

Tip: The paper prevents sticking, while the greased sides help the batter 'climb' during baking.
2 ✓

Beat the soft butter with the sugar until pale and fluffy (approx. 5-6 minutes).

Tip: The sugar crystals cut small air bubbles into the butter, making the cake light (mechanical aeration).
3 ✓

Add the eggs one by one, mixing thoroughly after each addition. Finally, mix in the vanilla.

Tip: If you add the eggs all at once, the fat may separate (curdle) because the water and fat won't emulsify properly.
4 ✓

Mix the flour, baking powder, and salt together. Alternate adding the flour mixture and milk to the butter base, starting and ending with flour.

Tip: This method prevents excessive gluten development, keeping the sponge tender rather than rubbery.
5 ✓

Bake for 25-30 minutes until a skewer comes out clean. Leave in the tin for 10 minutes, then cool completely on a wire rack.

Tip: The structure of a hot sponge is unstable; turning it out immediately could cause it to break.
6 ✓

Bloom the gelatine in the water, then warm until dissolved. Whip the cold cream to stiff peaks.

Tip: Always temper the gelatine (mix a spoonful of cream into it first) before adding to the main bulk to avoid lumps.
7 ✓

Mix the gelatine into the whipped cream, then gently fold in half of the fruit.

Tip: Kiwi enzymes (actinidin) break down gelatine and milk proteins, so use only a small amount of kiwi, or use a heat-treated (canned) version if mixing into the cream!
8 ✓

Spread the cream over the cooled sponge, decorate with the remaining fruit, and refrigerate for 3 hours.

Tip: The cream needs time to set (gel formation).

Recipe FAQ

Why did the centre of the sponge dome?
The oven temperature was too high, so the sides set before the middle. Turn it upside down on the rack after baking to help flatten it.
What if the cream doesn't set?
Check the gelatine's expiry and dosage. If it's running on the cake, try freezing for 20 minutes, but next time use slightly more gelatine for acidic fruits.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 3 Eggs (room temperature)
  • 100 g Butter (soft, room temperature)
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 100 ml Milk (room temperature)
  • 300 ml Double cream (cold)
  • 300 g Fresh fruit (strawberry, blueberry, kiwi - chopped)
  • 10 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 1 pinch Salt