Are you looking for the perfect, light and refreshing dessert for a family celebration or a Sunday afternoon? This refreshing sponge cake with mascarpone, fruit and jelly will meet all your expectations. It combines an incredibly fluffy oil-based sponge, a silky smooth cream made from whipping cream and Italian mascarpone cheese, and a generous layer of juicy strawberries and peaches topped with glossy jelly.
The magic of this recipe lies in the moistness of the sponge, which is achieved by adding oil and hot water, and in the firmness of the cream, which holds its shape beautifully. The resulting slice looks fantastic, almost like from a top-notch patisserie, yet anyone can prepare it with ease. Let’s bake this summer hit step by step!
| Parameter | Value |
|---|---|
| Preparation time | 20 minutes (for cream and fruit) |
| Baking time | approx. 25 minutes at 170 °C |
| Difficulty | Easy |
| Main flavors | Delicate mascarpone, sweet strawberries, peaches and refreshing jelly |
Ingredients You Will Need
For the fluffy, moist sponge:
- 5 whole eggs: Carefully separate the yolks and whites.
- 200 g granulated sugar: For whipping up a rich foam.
- 200 g semi-coarse flour: Sifted for maximum airiness of the batter.
- 100 ml vegetable oil: Ensures the sponge is not dry.
- 3 tablespoons hot water: Helps dissolve the sugar in the yolks and lightens the base.
- 1 packet baking powder
For the silky cream and topping:
- 250 g mascarpone: Gives the cream a rich and creamy texture.
- 2 packs whipping cream: (At least 31% fat, ideally 33%), well chilled.
- 2 packets whipping cream stabilizer: Ensures the cream stays firm under the jelly.
- Mixed fruit: Fresh or canned strawberries and peaches, sliced.
- 1 packet cake jelly: Clear or red (depending on the color of the fruit).
Step-by-Step Preparation
1. Preparing and Baking the Fluffy Sponge
First, carefully separate the yolks from the whites. In a large bowl, beat the yolks with the granulated sugar until you have a thick, pale and fluffy foam. While continuing to whisk, slowly pour in the hot water in a thin stream, followed by the oil. Then, using a wooden spoon, gently fold in the sifted semi-coarse flour mixed with baking powder. In a clean bowl, whip the five egg whites into stiff peaks and gently fold them into the yolk batter with a spatula, being careful not to deflate the air bubbles. Pour the batter onto a baking tray lined with baking paper and bake in a preheated oven at 170 °C for about 25 minutes until golden. Let the sponge base cool completely.
2. Whipping the Rich Mascarpone Cream
Pour both well-chilled whipping creams into a clean bowl, add the two stabilizers and whip with a mixer until stiff. Add the mascarpone at room temperature to the firm whipped cream and briefly whip together on low speed until you have a perfectly smooth, firm and silky cream. Spread this cream evenly over the cooled sponge base and smooth the surface.
3. Arranging the Fruit and Preparing the Jelly
Neatly and densely arrange pieces of sweet strawberries and slices of juicy peaches on the smooth layer of mascarpone-cream. In a saucepan, prepare the cake jelly according to the instructions on the packet (either with water and sugar or with syrup from the canned fruit) and bring it briefly to a boil. Remove the finished jelly from the heat and let it cool slightly, stirring occasionally. It must not be hot (so it doesn’t melt the cream), but should remain liquid.
4. Pouring and Important Chilling in the Fridge
Carefully pour the slightly cooled but still liquid jelly with a spoon or small ladle from the center outwards over the arranged fruit on the tray until you create a continuous glossy layer. Place the finished dessert in the fridge for at least 2–3 hours (ideally overnight). The jelly will set beautifully in the cold, the cream will blend perfectly with the sponge, and the dessert will slice cleanly into neat squares.
Frequently Asked Questions (FAQ)
Hot water has a great function in sponge cake batter. It helps to quickly dissolve the granulated sugar crystals in the yolks, making the foam much denser, more stable, and fluffier. This allows the base to rise beautifully in the oven and remain wonderfully moist even without using a large amount of fat.
If you pour the jelly onto the cream immediately after cooking, while it is still boiling, the cream will definitely dissolve underneath it, and both layers will mix unattractively. Let the jelly cool in the saucepan while stirring constantly until it reaches a temperature that is lukewarm to the touch but still liquid. Only then should you carefully spoon it over the fruit.
This refreshing dessert is wonderfully versatile. Besides strawberries and peaches, you can layer blueberries, raspberries, blackberries, slices of kiwi, tinned mandarins, or pineapple on it. If you use more acidic fruit (e.g., currants or raspberries), we recommend sweetening the jelly a bit more.
The refreshing sponge cake with mascarpone, fruit and glossy jelly is perfect proof that a light, moist and luxurious summer cake can be conjured up easily and quickly on a single tray. Enjoy!
