Sponge Cake with Jelly and Fruit Recipe
Light sponge cake with a layer of fruit set in colourful jelly – a classic of Polish name days and family gatherings. It looks impressive yet is fairly light, so it’s a good way to finish a bigger meal. It’s a bit reminiscent of Italian fruit cakes, but the jelly gives it a distinctly Polish character.
Sponge cake with jelly and fruit is a hallmark of Polish name-day celebrations – light, colourful and always eye-catching on the platter. The combination of fluffy sponge, fresh fruit and springy jelly makes a dessert that satisfies but doesn’t overwhelm after a big meal. The jelly binds the fruit into one striking layer, so every slice looks like a small, edible stained-glass window.
Chef's tips
The key to a successful sponge is well-beaten egg whites – the bowl must be perfectly clean and dry, and you should add the sugar gradually. Pour the jelly only when it starts to thicken like thin custard; otherwise it will run to the sides and the fruit will float to the top. After baking I always drop the tin with the sponge onto the counter, which keeps it from collapsing and helps it stay level.
How to serve
This cake is best served well chilled, straight from the fridge, for summer name days at the allotment or a family lunch in the garden. Homemade lemonade with lemon and mint or iced tea is a great match to drink with it. For children’s birthday parties you can use jelly in two colours and arrange the fruit in simple patterns, which always makes a splash on the table.
Ingredients
- egg - 4 piece
- sugar - 120 g
- wheat flour - 120 g
- baking powder - 5 g
- jelly powder - 2 packet
- water - 900 ml
- fruit - 400 g
- vanillin sugar - 8 g
Preparation
- Dissolve the jelly powders in hot water according to the instructions on the packet, but use a total of about 900 ml water instead of 1 litre so the jelly sets more firmly. Stir thoroughly, leave to cool, then place in the fridge until it starts to thicken slightly (it should be like a thin custard).
- Preheat the oven to 180°C (top and bottom heat). Line a rectangular tin of about 25×35 cm with baking paper.
- Separate the egg whites from the yolks. Put the whites into a clean, dry bowl and beat with a mixer until you get a thick foam.
- Gradually add the sugar and vanillin sugar, beating all the time until the foam is glossy and very stiff and the sugar has dissolved (about 5 minutes).
- Add the yolks one at a time, mixing on low speed just until combined.
- Mix the flour with the baking powder, sift into the bowl with the egg mixture and gently fold in with a spatula, moving from bottom to top so as not to deflate the foam.
- Pour the batter into the prepared tin, smooth the top and place in the preheated oven.
- Bake for about 20–25 minutes, until the sponge is lightly golden and a skewer inserted in the centre comes out dry.
- After baking, remove the sponge from the oven, drop the tin with the cake from a height of about 20 cm onto the counter (this helps prevent it from sinking), then leave to cool completely.
- Wash and dry the fruit; cut larger pieces (e.g. strawberries, peaches) into smaller chunks.
- Arrange the fruit on the cooled sponge in any pattern you like or simply scatter it evenly.
- When the jelly starts to thicken and has the consistency of thin custard, gently pour it over the fruit, trying not to move them around.
- Place the cake in the fridge for at least 2–3 hours, until the jelly has fully set before cutting.
Storage
Store the cake covered in the fridge and eat within 2–3 days. The sponge may soften slightly under the jelly, but the dessert will still taste good well chilled.
