Sponge Cake with Curd Cream and Fruit
A true table centerpiece - delicious and beautiful for any celebration! Everyone loves this sponge-and-curd cake, and it never gets boring. Just change the fruit or berry jam in the filling to get a new taste and aroma each time. You can also decorate with different fruits and berries every time.
Updated : 24 December, 2025
Easy
About 1 hour.
Ingredients
Sponge cake
4
Eggs
120 grams
Sugar
120 grams
Wheat flour
0.25 teaspoon
Baking powder
Filling
500 grams
Heavy cream
200 grams
Curd
150 grams
Powdered sugar
150 grams
Džemo
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make sponge cake with curd cream and fruit? First, bake the sponge. Prepare everything you need. Sift the flour with baking powder to aerate it - this helps the sponge turn out tall and airy. I use Grade A large eggs.
Step 2
First, here’s how to make the sponge batter. Separate the whites and yolks into different bowls. Beat the yolks with half the sugar until pale and thick.
Step 3
In a separate bowl, beat the whites with the remaining sugar into a fluffy, glossy meringue that holds its shape well.
Step 4
Gently combine the two mixtures by hand using a whisk or spatula. Do not beat, so you don’t deflate the batter.
Step 5
Gradually add the flour, folding gently from bottom to top, keeping the batter light and airy.
Step 6
Pour the batter into an 18 cm (7 in) springform pan lined with parchment on the bottom. Do not grease the pan - sponge rises better “gripping” the dry sides. Bake in a preheated oven at 180°C / 356°F for 40-50 minutes, depending on your oven. Leave the finished sponge in the turned-off oven for 10-15 minutes so it doesn’t collapse.
Step 7
Cool the sponge, wrap in plastic wrap, and refrigerate so it can rest. Before assembling, cut the sponge into 3 layers and soak them with any suitable syrup or simply water.
Step 8
Prepare everything for assembling the cake. Use cream with at least 33% fat-lower-fat cream won’t whip. Any jam works; I used blackcurrant. Choose good-quality curd cheese (farmer’s cheese) with no vegetable-fat substitutes-the flavor of the curd determines the final cream taste.
Step 9
How to make the cream? Whip the heavy cream with powdered sugar into a fluffy, stable cream. Set aside half for finishing the cake.
Step 10
Gradually mix the other half of the whipped cream with the curd cheese. Use curd cheese with 5-12% fat for the filling. It should be moist and smooth; for extra smoothness, press it through a sieve.
Step 11
Spread a sponge layer with the curd cream and add a berry or fruit jam filling, keeping it slightly away from the edges of the cream.
Step 12
Assemble the whole cake the same way.
Step 13
Use the remaining whipped cream to smooth the top and sides. Chill for a few hours so it soaks and sets.
Step 14
Decorate the finished cake with any fruits or berries.
Step 15
The cake turns out very tender, with a creamy curd-and-cream flavor and a light tang from the jam. Enjoy your tea!
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