Fresh Fruit and Cream Sponge Cake | Sweet Tooth

The combination of cake, fruit and cream is delicious! One of my favourite cakes, great for guests or special occasions.

Fresh Fruit and Cream Sponge Cake Recipe
Serves 16 | Preparation Time: 45 minutes | Cooking Time: 15-20 minutes

Ingredients Required:
250g Butter
250g Caster Sugar
4 Free Range Eggs
250g Self Raising Flour
1 teaspoon Baking Powder
600ml Double Cream
50g Icing Sugar
1 Fruit Cocktail Tin (415g approx)
1 cup Strawberries
1⁄2 cup Sliced Kiwi
1 cup Pineapple Chunks
1 cup Peach Slices

– Preheat the oven to 190C/375F/Gas mark 5 and grease and line two 8 inch sandwich tins

For the cake:
– Melt the butter, add it to a large mixing bowl with the sugar and mix until well combined.
– Crack the eggs into a small bowl and mix the eggs but don’t whisk thoroughly.
– Add the eggs a little at a time to the butter and sugar mixture, whisking as you add, until light and fluffy.
– Sieve the flour into the mixing bowl, and fold it into the mixture using a wooden spoon.
– Mix in the vanilla powder and baking soda.
– If the mixture is too thick, add a little water. You should be able to pour the mixture easily into the tins.
– Share the mixture evenly between two sandwich tins and place tins into the oven for 25-30 minutes.
– Remove cakes from the oven when the top is golden brown and a skewer inserted into centre of cakes comes out clean.
– Allow the cakes to cool (leave them in the tins).

For the cream topping:
– Add the double cream and icing sugar to a large mixing bowl.
– Whisk the mixture until it is firm and thick.

For the filling:
– Drain the tin of fruit cocktail into a bowl.
– Add a third of the cream topping mixture to the fruit cocktail and mix together.

Assemble the cake:
– Take one of the cakes and top it with the fruit cocktail and cream mixture, spreading evenly over the cake.
– Place the other cake carefully over this cake, and remove the cakes onto a serving plate.
– Using a palate knife, spread the remaining cream topping evenly on top of the cake and the sides.
– Decorate cake with the fruit. (Add any fruit of your choice, the fruit I added is my personal preference)

Full recipe:

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  1. GYSB SJB says:

    Hi, really simple, great recipe, it turned out perfect! but i think 60-75 of icing sugar is needed to make the desired effect for the cream rather than the 50g stated. Clear instructions and video, thank you!

  2. Elsa&lisa says:

    I love that this cake is made by hand it's simple and beautiful. Definitely going in my recipe book.

  3. Clyde says:

    can I substituted the fruit cocktail for a different fruit filling?

  4. Sara Khan says:

    is this shamsa's channel??

  5. Cheesecake plzzzzz

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