Garden Inspired Sponge Recipe

Name: Garden Inspired Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole (about 70g Size) Fresh Free Range Hen Or Duck Eggs, In Shells; 175 grams Caster Sugar; 175 grams Plain Flour, Sifted; 250 milliliters Cream, Whipped; 25 grams Icing Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Lemon Curd; 1 whole Ripe Mango, Peeled And Sliced; 150 grams Blueberries; 5 stalks Lemon Thyme

Servings: persons

1
1. Preheat oven to 200u00b0C (fan 180u00b0C, gas mark 6). Butter and flour two 8-inch sandwich tins then carefully line the base with two circles of parchment paper.
2
2. Whisk eggs and sugar together for about 7-10 minutes until thick and fluffy.
3
3. Carefully fold in sieved flour.
4
4. Divide mixture between prepared tins and bake in the preheated oven for 25 minutes, or until an inserted skewer comes out clean.
5
5. Turn cakes out carefully onto a wire rack and leave to completely cool.
6
6. In a bowl, combine the whipped cream with icing sugar and vanilla extract.
7
7. Place one cake on a serving plate and spread with a layer of lemon curd. Then top with half of the sweet vanilla cream and an even layer of the sliced mango and a few blueberries.
8
8. Place the second cake on top. Top with the remaining sweet vanilla cream, sliced mangos and blueberries. Strip leaves and, if there are any, the flowers too from the lemon thyme and generously sprinkle over the fruit. Leave a few sprigs intact, to decorate.
9
9. Serve straight-away. Cake will comfortably sit in the fridge for a few hours.

826

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 whole (about 70g Size) Fresh Free Range Hen Or Duck Eggs, In Shells, 175 grams Caster Sugar, 175 grams Plain Flour, Sifted, 250 milliliters Cream, Whipped, and more.

Yes, Garden Inspired Sponge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Inspired Sponge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions