For Sponge Cake:
- 3 large eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For Fruit and Glaze:
- 1 1/2 cups mixed berries
- 3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For Stabilized Whipped Cream Frosting:
- 1 cup heavy whipping cream chilled
- 4 Tbsp white chocolate instant pudding powder (45 grams)
3 Tbsp powdered sugar
- 2 Tbsp milk or to reach desired texture
How to Make the Sponge Cake:
Preheat oven to 350˚F and line the bottom of a 9″ round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream.
Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute. Gradually add sugar and continue beating 8 min.* It should be whipped and form a thick ribbon when you pull up on the whisk.
In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until blended (do not overmix).
Bake at 350˚F for 25 min. Let cake rest 3 min in pan then run a thin spatula around the edges too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool completely to room temperature.
How to Make Fruit Glaze:
In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up.
How to Make Stabilized Whipped Cream:
In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.
Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is fully dissolved and frosting is smooth (2 min).
How to Assemble the Fruit Cake:
Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and set aside. Dollop and spread half of the frosting over the top of cake.
Arrange fruit over the frosting, leaving a 1″ border. Brush all of the glaze over berries then pipe the second half of frosting around the top border of the cake. Serve right away or refrigerate until serving.