Sponge Cake with Fondant Fruits Decoration
Ingredients
For the cake base:
- 1 cup / + 2 tablespoon / 150 g self-raising flour, sifted (see notes)
- ¼ teaspoon salt
- 6 large eggs, divided
- 1 ¼ cup / 250 g sugar
- 2 teaspoons vanilla extract
For the maple frosting:
- 1 ¼ cup /300 g mascarpone
- ⅞ cup / 200 g sour cream
- ½ cup/ 100 ml maple syrup
For the buttercream frosting:
- ⅔ cup/ 150 g butter, soft
- 2 cups/ 250 g powdered sugar
- 1 teaspoon vanilla extract
Decoration:
- 2 lbs/ 1 kg fondant
- Gel food colouring
- Few drops of alcohol
- Optionally: dust food colouring
Instructions
Cake:
- Preheat oven to 350º F/ 180º C.
- Line a 9 inch/ 23 cm cake pan with a circle of baking paper. Grease well inside the pan.
- In a small bowl combine flour and salt and set aside.
- In a large bowl beat the egg yolks with sugar and vanilla until thick. Wash the beaters and dry them out with a towel.
- In another bowl beat the egg whites for about 5 minutes, until thick.
- Using a rubber spatula, gradually fold the dry ingredients into the egg yolk mixture, until absorbed. At the end carefully fold in the egg whites.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from oven and let cool for 10 minutes in the pan before transferring it to a wire rack.
Maple frosting:
- In a large bowl beat all ingredients until fluffy.
Buttercream frosting:
- In a large bowl beat butter and vanilla. Gradually add the sugar and beat until light and fluffy.
To assemble and decorate:
- Using a serrated knife cut horizontally the cake in two equal layers. Place one layer on a cake plate, cover with the whole mascarpone frosting and place the second layer on top.
- Frost the cake all around with the buttercream frosting. Cover it with the fondant.
- Draw fruits on the fondant with the gel food colouring dissolved in alcohol. Make fondant fruits in different colours (for details see the video).
Notes
- Instead of self-raising flour you can use all-purpose flour mixed with 2 teaspoon baking powder.
- If you don't want to cover the cake with fondant, you can place the fondant fruits on top of the buttercream frosting. Don't place them on top of the mascarpone frosting as they would melt!
- The recipe was updated in November 2020: clarified that it calls for "self-raising flour" and not just for "cake flour"; added some useful details.
- The layers recipe was adapted from The Golden Book of Desserts
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