Ingredients (8-inch cake)

For the Sponge Cake:

• 4 large eggs

• 120 g (½ cup) granulated sugar

• 120 g (1 cup) cake flour (sifted)

• 40 g (3 tbsp) unsalted butter (melted)

• 40 ml (3 tbsp) milk (room temperature)

• 1 tsp vanilla extract

For the Cream Filling:

• 400 ml (1¾ cups) heavy cream (cold)

• 40 g (3 tbsp) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

For the Topping:

• Assorted fresh fruits (strawberries, kiwi, peaches, grapes, blueberries, mandarin orange segments, etc.)

• 2 tbsp apricot jam (optional, for glaze)

• 1 tbsp water (for thinning jam)

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Instructions

1️⃣ Make the Sponge Cake

1. Preheat oven to 170°C (340°F). Line an 8-inch round cake pan with parchment paper.

2. Beat eggs and sugar with an electric mixer until pale, thick, and tripled in volume.

3. Sift in the flour in two additions, folding gently with a spatula to keep the batter airy.

4. Mix melted butter, milk, and vanilla together, then fold into the batter.

5. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

6. Let the cake cool completely, then slice horizontally into 2 layers.

2️⃣ Prepare the Cream Filling

1. In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.

3️⃣ Assemble the Cake

1. Place one sponge layer on a serving plate. Spread a layer of whipped cream evenly.

2. Add a few slices of fresh fruit on top of the cream (optional).

3. Place the second sponge layer over it and spread the remaining cream evenly over the top and edges.

4️⃣ Decorate with Fruits

1. Arrange assorted fruits neatly on top of the cake.

2. For a glossy finish, heat apricot jam with water until smooth, then lightly brush over the fruits.

5️⃣ Chill & Serve

• Refrigerate for at least 1 hour before serving so the cream sets and the flavors blend.

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💡 Tips:

• Use firm, fresh fruits to keep the cake looking beautiful longer.

• For extra flavor, lightly soak sponge layers with sugar syrup or juice.