Fruit and Cream Cheese Sponge Cake







A recipe allowed in a / diet.

A light sponge cake topped with cream cheese and fresh fruit can become your go to option when feeling the need to indulge yourself without feeling too guilty!

Nutritional Chart

Calories: 282 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 22 g
  • 4 g
  • 20 g

Ingredients Needed for Fruit and Cream Cheese Sponge Cake

5 ounces of butter, room temperature
3 tablespoons of sugar
2 eggs
4 ounces of flour
½ cup powdered sugar
½ cup cream cheese
1 teaspoon vanilla extract
2 kiwis, peeled and sliced
3 strawberries, sliced
1 blueberry
1 teaspoon honey

How to Make Fruit and Cream Cheese Sponge Cake

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Put 2 ounces (55 grams) of butter and sugar in your kitchen aid bowl. Pulse until they’re well combined.
  3. Add the eggs and pulse further.
  4. Add the flour gradually and mix until you make a batter.
  5. Lay a round baking pan (8.5 inch/22 cm diameter) with parchment paper.
  6. Pour the batter into the pan. Transfer to the oven and bake for 30 minutes.
  7. Meanwhile, put the remaining butter in a bowl.
  8. Add the powdered sugar and mix until it melts.
  9. Add the cream cheese and vanilla extract, and mix.
  10. Remove the cake from the pan and let it cool.
  11. Top the cake with cream cheese frosting and fresh fruits.

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