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–+ servings
squares of blackberry cake on a platter.
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5 from 1 vote

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 Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cakes
Cuisine: German
Servings: 20 servings
Calories: 143kcal
Author: Adina

Equipment

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

  • Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
  • Beat egg whites: Separate the eggs. Beat the egg whites until stiff. Set aside.
    4 large eggs
  • 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
  • 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
  • Bake: Pour the batter into the prepared tray and bake in the preheated oven for about 15 minutes or until golden.
  • 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
  • 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
  • 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
  • Top with fresh blackberries.
    3½ cups fresh blackberries / 350 g/ 12.5 oz

Notes

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

Nutrition

Serving: 1square | Calories: 143kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 59mg | Fiber: 1g | Sugar: 11g