Brown Sugar Sponge Cake With Fresh Fruits And Cream
A beautiful and super moist brown sugar sponge cake topped with delicious fresh fruits and a velvety cream. An ideal dessert for sharing and perfect for an afternoon tea party. Can be made with any fresh fruits you like.
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.
Nutrition
Serving: 150gCalories: 487kcal
Tried this recipe?Let us know how it was!