Fruit sponge cake
Quick, easy and tasty Fruit sponge cake with a favourite fruit that even a child can make. Czech bublanina is a classic fruit sheet cake whose name comes from the way fruit bubbles through the batter as it bakes. It is quick, friendly and perfect for using whatever fruit is on hand. This version is naturally eggless and dairy free, yet it bakes into a soft crumb that carries berries and stone fruit with ease.
Ingredients:
- 250g / 8,8oz / 2 cup flour
- 125g / 4,4oz / 1cup sugar
- Half tbsp salt
- One pack of baking powder (12g / 0,4oz)
- One pack of vanilla sugar (20g / 0,7oz)
- 250ml / 8,7(fl.oz) / 1cup water
- 80ml / 2,8(fl.oz) / 0,3 cup oil
- One tsp vinegar
- Fruit (blackberries, currants, strawberries,...)
Recipe steps:
- Put all the ingredients in the container - flour, sugar, salt, baking powder, vanilla sugar and then mix it all up.
- Add the liquid ingredients - water, oil, vinegar and mix in a single dough.
- Pour the dough into a mould and add to the dough any fruit we have on hand - such as blackberries.
- Bake at 180°C/355°F for 30 minutes. Fruit sponge cake is done as soon as the dough doesn't stick to the stick.
How it tastes and why it works:
A simple batter of flour, sugar, oil and water gets lift from baking powder helped by a touch of vinegar. The result is a tender, moist crumb with a light vanilla note. Fruit softens in the heat and releases just enough juice to keep the cake supple without any cream or frosting.
Technique notes:
Bring ingredients to room temperature. Whisk dry ingredients together first, then add liquids and stir only until combined. Line the pan with parchment and spread the batter evenly. For a delicate crisp on top sprinkle a spoon of granulated sugar before baking. Use a smaller pan for a taller slice or a larger sheet for a thinner snackable square.
Fruit choices and prep:
Currants, strawberries, raspberries, blueberries and blackberries all work well. Drain very juicy fruit briefly. Cut larger pieces into bite size. To reduce sinking toss fruit with a light dusting of flour. If using frozen fruit, do not thaw, dust lightly with flour and add a few extra minutes to the bake time.
Variations and ideas:
Swap part of the oil for melted butter for a richer profile. Lemon zest brightens summer batches. A hint of cinnamon suits apples and blueberries. In autumn add a handful of chopped nuts. In winter use well drained jarred apricots. A gluten free blend works with an extra spoon of cornstarch for a finer crumb.
Seasonal twists:
Spring pairs strawberries with rhubarb. Summer shines with currants, apricots and mixed berries. Autumn welcomes thin apple slices with a whisper of cinnamon. Winter enjoys preserved fruit spread in a thin layer so the batter stays light.
Serving and storage:
Serve warm or at room temperature with a dusting of powdered sugar. For a gentle finish add a spoon of yogurt or crème fraîche. Store cooled cake in an airtight box. It stays moist until the next day. Refresh the edges with a short warm up in the oven.
Helpful answers:
- My fruit sinks? Dust it with a little flour and get the pan into the oven soon after mixing.
- The cake feels dry? Add a spoon of oil next time or choose juicier fruit.
- The center is underdone? Bake a few minutes longer and test with a toothpick in the middle.
- Can I cut the sugar? Yes, reducing by about one third works well and you can sweeten the top lightly after baking if needed.
