Brown Sugar Sponge Cake With Fresh Fruits And Cream
Introducing a quick and easy recipe for a mouthwatering brown sugar sponge cake with fresh fruits and cream. This super moist sponge cake is the perfect treat for any occasion. The combination of the rich and caramel-like flavor of brown sugar, coupled with velvety luscious cream and refreshing fruits, creates a delightful harmony. Bursting with flavors and beautiful colors, this dessert is a true feast for the senses. Prepare to indulge in a slice of heaven with this delicious and refreshing creation.
What is a Brown Sugar Sponge Cake?
A traditional sponge cake is a type of cake that is known for its light, airy, and fluffy texture. A brown sugar sponge cake is a variation of a sponge cake that incorporates the distinctive flavor of brown sugar into a rich and super moist sponge cake. The brown sugar imparts a warm and inviting flavor profile to the cake, making it a perfect choice for those seeking a unique twist on a classic recipe. With its tender crumb and moist texture, a brown sugar sponge cake is a delightful treat on its own or as a base for various toppings, fillings, or frostings. Whether enjoyed plain or paired with fresh fruits, creams, or even a dollop of ice cream, this is the perfect cake for an afternoon tea party or a weekend indulgence. A classic dessert for a special occasion.
What Cream is Used for Frosting?
I use a mix of heavy cream, icing sugar, and Greek yogurt. I whip the heavy cream with the icing sugar to soft peaks and then fold in the yogurt for a touch of freshness. You can also use whipping cream and replace the icing sugar with the sweetener of your choice.
What Fruits Do You Use With This Brown Sugar Sponge Cake?
I used a mix of fresh berries like strawberries, blackberries, raspberries, and blueberries. But I have made this fresh fruit cake recipe in the past using other types of fresh fruits. Peaches are a great replacement for a nice summer vibe. If you want something more autumnal, you can go with plums or pears. And for something a bit more exotic, kiwis would be amazing for this. I usually go for seasonal fruit.
What Other Topping Variations Can You Use For This Brown Sugar Cake?
This sponge cake is so versatile that you can get super creative when it comes to toppings. Here are some interesting topping variations that can complement a brown sugar sponge cake:
- Caramelized Apples: Sauté sliced apples in butter and brown sugar until caramelized and tender. Arrange them on top of the cake for a sweet and tangy twist.
- Maple Whipped Cream: Whip heavy cream with a touch of maple syrup until soft peaks form. Spread or pipe the maple-flavored whipped cream on the cake for a delightful maple-infused treat.
- Citrus Glaze: Combine fresh lemon or orange juice with powdered sugar to create a tangy glaze. Drizzle it over the cake, allowing it to soak into the sponge, and add a citrusy kick.
- Toasted Coconut Flakes: Sprinkle toasted coconut flakes generously over the cake for a tropical twist. The nutty flavor and crunchiness of the coconut add texture and depth to the dessert.
- Mixed Berry Compote: Simmer a combination of fresh or frozen berries with a little sugar and lemon juice until they break down and create a thick sauce. Spoon the compote over the cake and enjoy the burst of fruity flavors.
- Salted Caramel Sauce: Drizzle a rich and luscious salted caramel sauce over the cake. The balance of sweet and salty flavors will elevate the brown sugar flavor and add a decadent touch.
- Spiced Whipped Cream: Add a pinch of cinnamon, nutmeg, or pumpkin spice to your whipped cream for a warm and aromatic topping. It pairs wonderfully with the brown sugar flavor of the cake.
- Serve it plain with a side of ice cream. Keep it simple with vanilla ice cream, or more interesting with pistachio and cardamom ice cream with candied orange.
These topping variations can enhance the taste and presentation of your brown sugar sponge cake, creating an irresistible dessert experience. Feel free to be your own food stylist and mix and match these ideas or come up with your own unique combinations!
How to make the brown sugar sponge cake with fresh fruits and cream:
For the brown sugar sponge cake:
1. Take the butter and eggs out of the fridge to room temperature.
2. Pre-heat oven to 180°C (356° F).
3. Lightly grease and flour your cake pan or springform pan. Or line it with parchment paper.
4. Put the brown sugar and butter in a mixing bowl.
5. Use an electric mixer with a paddle attachment to whisk the butter and brown sugar until well combined.
6. Add the eggs, one at a time, and whisk until well combined.
7. Add in the baking powder and vanilla extract.
8. Whizz in the milk.
9. Start incorporating the flour. Add this slowly to not make a mess. Mix until well combined but not a minute more.
10. Pour the cake batter into your prepared pan and smooth the surface with the back of a spoon or a cake spatula.
11. Bake in the center of the oven for 25 minutes or until golden brown.
12. Take it out of the oven and let it cool off completely in the pan.
13. Gently remove it from the pan and place it on a cooling rack before assembling it.
Pro tips for baking a great sponge cake:
- Take your time when mixing the butter with the sugar. This is the most important thing as it can ruin your cake batter if not well incorporated.
- Make sure your oven is preheated properly. Otherwise, your sponge cake will not rise properly and be super dense instead.
- Only use room-temperature butter and eggs for best results.
- If you want to add a bit of extra flavor, use some lemon zest or orange zest in the batter.
- After pouring the batter into the pan, gently tap the pan to the table a few times to remove any air bubbles. This way your batter will cook uniformly.
- When removing the cake from the pan, use a butter knife along the sides of the cake to gently remove it from the sides of the pan. This will help you avoid any breakage or splitting of the cake.
For the cream:
1. In a large bowl whisk the heavy cream/double cream with the icing sugar on low speed until soft peaks.
2. Fold in the yogurt making sure to preserve the whipped texture of the cream.
3. Put the whipped cream in the fridge while you wait for the sponge cake to cool off.
Pro tips:
- Use cold heavy cream and yogurt for the best results.
- Use Greek yogurt instead of regular yogurt for its creaminess and less tangy taste.
- Use gentle motion when folding the yogurt in the whipped cream to maintain the fluffy and airy texture of the whipped cream.
Assemble the cake:
1. Now the fun part, the cake layers. Layer the cream on the baked and cooled brown sugar sponge cake. Use an icing spatula, the back of a spoon, or a butter knife. You don’t need to do it perfectly, but make sure it’s equally spread on the cake.
2. Decorate with fresh fruits. Roughly slice them and arrange them as you wish. I recommend using the fruits cold, to avoid the juices coming through. Use as many or as few as you wish. For me, the more the merrier in this case.
3. Drizzle with maple syrup or honey. This is optional, but highly recommended. It just perfects the cake and adds a touch more sweetness and moisture to the cake.
4. Slice and enjoy!
How to Store the Sponge Cake:
Store it in an airtight container in the fridge.
I do not recommend storing it for more than 24 hours as it will become a bit soggy and chewy if kept for longer.
Ingredients Needed For The Brown Sugar Sponge Cake With Fresh Fruits And Cream:
- Light brown sugar (or dark brown sugar if you prefer a more intense color and flavor).
- Unsalted butter
- Plain flour (all-purpose flour)
- Baking powder
- Eggs
- Milk
- Vanilla extract (or vanilla essence)
- Full-fat Greek yogurt.
- Heavy cream/double cream
- Icing sugar
- Fresh fruits
- Maple syrup/honey (optional, but highly recommended)
Please follow the recipe card for the detailed list of ingredients needed and instructions.
If you are a big fan of brown sugar in your recipes like I am, here are some more delicious recipes using brown sugar:
Fluffy cinnamon, brown sugar, and orange pancakes
Soft and chewy white chocolate and lemon cookies
Brown Sugar Sponge Cake With Fresh Fruits And Cream
Ingredients
- 180 g plain flour (all purpose flour) (approx. 1 1/2 cups)
- 180 g unsalted butter (room temperature) (approx. 3/4 cups)
- 180 g light brown soft sugar (or dark brown soft sugar) (approx. 3/4 cups)
- 3 large eggs (room temperature)
- 3 tbsp whole milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200 ml heavy cream/double cream (cold, from the fridge) (approx. 3/4 cups)
- 3 tbsp full-fat Greek yogurt (cold, from the fridge)
- 2 tbsp icing sugar/powdered sugar (or any sweetener of your choice)
- 2 tbsp maple syrup/honey (optional, but highly recommended)
- 250 g fresh fruits (berries or any fruits of your choice) (approx. 2 cups)
Instructions
For the brown sugar sponge cake:
- Take the butter and eggs out of the fridge to room temperature.
- Pre-heat oven to 180°C (356° F).
- Lightly grease and flour your cake pan or springform pan. Or line it with parchment paper.
- Put the brown sugar and butter in a mixing bowl.
- Use an electric mixer with a paddle attachment to whisk the butter and brown sugar until well combined.
- Add the eggs, one at a time, and whisk until well combined.
- Add in the baking powder and vanilla extract.
- Whizz in the milk.
- Start incorporating the flour. Add this slowly to not make a mess. Mix until well combined but not a minute more.
- Pour the cake batter into your prepared pan and smooth the surface with the back of a spoon or a cake spatula.
- Bake in the center of the oven for 25 minutes or until golden brown.
- Take it out of the oven and let it cool off completely in the pan.
- Gently remove it from the pan and place it on a cooling rack before assembling it.
For the cream:
- In a large bowl whisk the heavy cream/double cream with the icing sugar on low speed until soft peaks.
- Fold in the yogurt making sure to preserve the whipped texture of the cream.
- Put the whipped cream in the fridge while you wait for the sponge cake to cool off.
Assemble the cake:
- Now the fun part, the cake layers. Layer the cream on the baked and cooled brown sugar sponge cake. Use an icing spatula, the back of a spoon, or a butter knife. You don’t need to do it perfectly, but make sure it’s equally spread on the cake.
- Decorate with fresh fruits. Roughly slice them and arrange them as you wish. I recommend using the fruits cold, to avoid the juices coming through. Use as many or as few as you wish. For me, the more the merrier in this case.
- Drizzle with maple syrup or honey. This is optional, but highly recommended. It just perfects the cake and adds a touch more sweetness and moisture to the cake.
- Slice and enjoy!
Notes
- Take your time when mixing the butter with the sugar. This is the most important thing as it can ruin your cake batter if not well incorporated.
- Make sure your oven is preheated properly. Otherwise, your sponge cake will not rise properly and be super dense instead.
- Only use room-temperature butter and eggs for best results.
- If you want to add a bit of extra flavor, use some lemon zest or orange zest in the batter.
- After pouring the batter into the pan, gently tap the pan to the table a few times to remove any air bubbles. This way your batter will cook uniformly.
- When removing the cake from the pan, use a butter knife along the sides of the cake to gently remove it from the sides of the pan. This will help you avoid any breakage or splitting of the cake.
- Use cold heavy cream and yogurt for the best results.
- Use Greek yogurt instead of regular yogurt for its creaminess and less tangy taste.
- Use gentle motion when folding the yogurt in the whipped cream to maintain the fluffy and airy texture of the whipped cream.
- Store it in an airtight container in the fridge. I do not recommend storing it for more than 24 hours as it will become a bit soggy and chewy if kept for longer.