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Berry Cherry Sponge Cake Recipe

Indulge in this incredibly moist and light Berry Cherry Sponge Cake! Surprisingly low in sugar (excluding the fruit, of course!), this recipe is perfect for a teatime treat or a special occasion. Use fresh or frozen berries and cherries – no thawing needed if frozen! Adaptable to your baking dish, this recipe works beautifully in a tart pan or a standard 9-inch round cake pan. Get ready for a burst of fruity flavor in every bite!

Prep Time 20 mins
Cook Time 40 mins
Calories 212.2 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Berry Cherry Sponge Cake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Berry Cherry Sponge Cake

  • Egg Whites
  • Egg Yolks
  • Splenda Sugar Substitute
  • Lemon Juice
  • Lemon Peel
  • Almond Extract
  • Potato Starch
  • 2 teaspoons baking powder
  • Light Cream Cheese
  • Vanilla
  • ½ cup milk
  • Sugar Free Strawberry Jam
  • 1 cup cherries, pitted (fresh or frozen)
  • Blueberries
  • Water
  • Cornstarch
  • Sugar Free Chocolate Syrup

How to Make Berry Cherry Sponge Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or tart pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together the eggs, milk, and vanilla extract until light and frothy.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the melted butter.
  6. Fold in the berries and cherries.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving (optional).

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

64g

Fat

24g

Carbs

11g

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