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Chocolate Sponge Cake with Fresh Fruit
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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.

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