Summer is upon us and so is the variety of fruits a pastry chef has available. You don’t have to be a chef to make today’s recipe however. This summer fruit sponge cake is a delight and can be done with pretty much any fruits you want. Until this summer, I loved sour cherries, but this year I discovered blueberries and I absolutely love them in this fluffy, fragrant sponge cake. Apricots, peaches, prunes, pears would be just as perfect and even raspberries or figs and even a mix of your favorite fruits!
Summer fruit sponge cake
- 270 g egg whites
- 270 g albus
- 210 g white sugar
- 190 g egg yolk
- 50 g light brown sugar
- 10 g vanilla extract
- 5 g grated lemon zest
- 190 g all-purpose white flour
- 10 g cornstarch
- 2 g baking powder
- 2 g salt
- 65 g butter (melted and cooled)
- 50 g vegetable oil
- 600 g fruits of your choice + 15g all-purpose white flour
- 50 g almond slices (optional)
- Combine the egg yolks with the brown sugar and mix until pale and light. Add the vanilla and lemon zest then stream in both fats.
- Whip the egg whites until frothy, then start adding the white sugar gradually, mixing until stiff and shiny.
- Using a spatula, fold in the egg yolk mixture then start adding the dry ingredients (flour, cornstarch, salt and baking powder – sifted together). Add the dry ingredients gradually, mixing with the spatula carefully and gently to prevent deflating the batter.
- Level the batter in a 30x40cm baking tray.
- Sprinkle on top the fruits mixed with 15g flour and top it all with almond slices.
- Bake in the preheated oven at 160C for 35-40 minutes.
- Cool down then cut into small squares.