Fruit Topped Chocolate Sponge Cake

Fruit Topped Chocolate Sponge Cake

I recently joined the Great British Baking Show Bake-Along Challenge group. This is a new group that will challenge us to make a recipe inspired by the Great British Bake Off show. We are watching Season 5 on Netflix. For cake week, we were asked to make a Fruity Cake, made from scratch. I decided on a Fruit Topped Chocolate Sponge Cake. 

I must admit, this show intimidates me. The participants are incredibly talented, I’m in awe of every one of them. In addition, cake usually is a challenge for me. But I was determined I could try a cake and be successful. I followed the directions for the cake very carefully. This recipe for Fruit Topped Chocolate Sponge Cake makes one layer cake and then is topped with fruit. I liked that it was relatively small so we didn’t have as much left over and also just in case it was a mess. This one turned out yummy and beautiful. This is definitely a cake worth repeating. 


Fruit Topped Chocolate Sponge Cake Recipe

Yield: 12

Fruit Topped Chocolate Sponge Cake

Fruit Topped Chocolate Sponge Cake

Fruit Topped Chocolate Sponge Cake

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Cake

  • 1 cup powdered sugar
  • 4 large eggs, room temperature
  • 1 large Egg yolk only, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup Dutch process cocoa
  • 1/8 tsp. salt
  • 2 tbsp. butter, melted

Fruit Topping

  • 1 pint strawberries, hulled, cut in half
  • 2 kiwifruit, peeled, sliced 1/8-inch, cut in half
  • 2/3 cup fresh blueberries
  • 2/3 cup fresh raspberries
  • 1 (10-ounce) jar apple jelly, melted

Instructions

  1. Heat oven to 375°F. Grease and flour 10-inch tart pan with removable bottom. Place pan on baking sheet. Set aside.
  2. Combine powdered sugar, eggs, egg yolk and vanilla in bowl. Beat at high speed 5-8 minutes or until mixture is very thick and double in volume. (Mixture should be light yellow and consistency of soft whipped cream.)
  3. Stir together flour, cocoa and salt in another bowl. Gently stir flour mixture into egg mixture, 1/4 cup at a time, just until flour mixture is combined. Gently stir melted butter into batter.
  4. Gently spoon batter into prepared pan. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Cool completely.
  5. To serve, drizzle melted apple jelly over fruit to cover and then decoratively arrange fresh fruit on top of cake.
Yum

Pin for later!

Fruit Topped Chocolate Sponge Cake

#PinterestChallenge

I’m joining the Pinterest Challenge for October, hosted by My Pinterventures. Each month we are challenged to not just pin amazing ideas on Pinterest, but to actually make them happen! My inspiration came from this PIN.  To join next month’s #pinterestchallenge, click here to sign up => November Pinterest Challenge

Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built or tried! 

Pinterest Challenge Blog Hop
Pinterest Challenge Blog Hop

#Choctoberfest 

#Choctoberfest
#Choctoberfest

I’m also joining in #Choctoberfest.  #Choctoberfest has an amazing giveaway, be sure to enter on the Welcome to #Choctoberfect 2018 post! 

Scroll down to find even more delicious recipes from our #Choctoberfest bloggers!



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8 thoughts on “Fruit Topped Chocolate Sponge Cake”

  • That looks delicious and I just love that your one post did triple duty with all the other challenges you’re partaking in! That’s creative thinking!! Pinned.

  • I didn’t realise there are groups to bake along the show. How interesting!! I Need to tell my sister as she loves those shows and to bake. And I love to eat cake, lol. That’s a match in heaven, right? your fruit covered chocolate goodness Looks delicious.

  • Making one cake to work for 3 challenges is quite a feat! Well done! AND it looks delicious.
    I love to hear that people all over the world are enjoying bake off , we’ve just had series 9 here, I can’t say it gets better and better because it’s always great! It does stay just as good though!

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