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Blackberry Sponge Cake

This fresh blackberry sponge cake recipe is easy and suitable for any fresh berries. It consists of a simple sponge topped with mascarpone and berries.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 20 servings
Calories: 143 kcal
Course: Cake
Cuisine: German

Ingredients

Sponge cake:
  • 4 large eggs
  • 4 tablespoons warm water
  • ½ cup granulated sugar 100 g
  • ¾ cup + 1 tablespoon cup all-purpose flour 100 g
  • ⅓ cup + 1 tablespoon cup cornstarch 50 g
  • 1 teaspoon baking powder
  • ⅔ cup strong coffee 150 ml
Blackberry topping:
  • 2½ cups mascarpone 500 g, Note 2
  • ¼ cup granulated sugar 50 g
  • juice of ½ lemon
  • 1 cup heavy cream 230 ml
  • 3½ cups fresh blackberries 350 g/ 12.5 oz

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
  2. Beat egg whites: Separate the eggs. Beat the egg whites until stiff. Set aside.4 large eggs
  3. Beat egg yolks: In another bowl, beat the egg yolks, warm water, and sugar until pale and fluffy, about 6-7 minutes.egg yolks + 4 tablespoons warm water + ½ cup granulated sugar
  4. Mix the flour, cornstarch, and baking powder. Sift them over the egg yolk mixture and fold them in carefully using a spatula. Carefully incorporate the stiff egg whites as well. Don't overmix!¾ cup + 1 tablespoon cup all-purpose flour/ 100 g + ⅓ cup + 1 tablespoon cup cornstarch/ 50 g + 1 teaspoon baking powder
  5. Bake: Pour the batter into the prepared tray and bake in the preheated oven for about 15 minutes or until golden.
  6. Coffee: In the meantime, brew the coffee. Using a tablespoon, distribute the coffee evenly over the hot cake base and let the cake cool completely.⅔ cup strong coffee/ 150 ml
  7. Topping: Mix mascarpone, lemon juice, and sugar. You may add a bit more sugar if you find it necessary. Don't overmix, or the mascarpone might become too runny.2½ cups mascarpone/ 500 g + juice of ½ lemon + ¼ cup granulated sugar/ 50 g
  8. Whip the heavy cream until stiff and carefully fold it into the mascarpone mixture. Spread the mixture over the cooled cake.1 cup heavy cream/ 230 ml
  9. Top with fresh blackberries.3½ cups fresh blackberries / 350 g/ 12.5 oz

Notes

  • Always use a
  • Always use a
  • digital kitchen scale
  • in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
  • in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
  • Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
  • Dairy: You can substitute mascarpone with cream cheese or quark. 

Nutrition Information

Serving 1square Calories 143kcal (7%) Carbohydrates 18g (6%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 53mg (18%) Sodium 59mg (2%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 143

% Daily Value*

Serving 1square
Calories 143kcal 7%
Carbohydrates 18g 6%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 53mg 18%
Sodium 59mg 2%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.