Chocolate Sponge Cake With Fresh Fruit
45 min
1 hr 35 min



1 cup powdered sugar

4 large Land O Lakes® Eggs, room temperature

1 large Land O Lakes® Egg (yolk only), room temperature

1 tablespoon creme de cacao  

1/2 cup all-purpose flour

1/4 cup Dutch process unsweetened cocoa

1/8 teaspoon salt

2 tablespoons Land O Lakes® Butter, melted


1 pint strawberries, hulled, cut in half

1 kiwifruit, peeled, sliced 1/8-inch, cut in half

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1 (10-ounce) jar apple jelly, melted


 *Substitute 1 teaspoon vanilla.

How to make

  1. STEP 1

    Heat oven to 375°F. Grease and flour 10-inch tart pan with removable bottom. Place pan on baking sheet. Set aside.

  2. STEP 2

    Combine powdered sugar, eggs, egg yolk and creme de cacao in bowl. Beat at high speed 5-8 minutes or until mixture is very thick and double in volume. (Mixture should be light yellow and consistency of soft whipped cream.)

  3. STEP 3

    Stir together flour, cocoa and salt in another bowl. Gently stir flour mixture into egg mixture, 1/4 cup at a time, just until flour mixture is combined. Gently stir melted butter into batter.

  4. STEP 4

    Gently spoon batter into prepared pan. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Cool completely.

  5. STEP 5

    To serve, decoratively arrange fresh fruit on top of cake. Drizzle melted jelly over top of cake and fruit.


5Fat (mg)
95Cholesterol (mg)
80Sodium (mg)
35Carbohydrates (g)
1Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  June 06, 2010

Easy to make and very pretty.

— says Marian
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