Sponge biscuit

  • 6 eggs
  • 150 grams (5.3 ounces) sugar
  • 200 grams (7.1 ounces) flour
  • vanilla to taste

The cream

  • 300 grams (10.6 ounces) cream
  • 400 grams (14.1 ounces) mascarpone
  • 150 grams (5.3 ounces) sugar
  • vanilla to taste


  • 250 milliliters (1 cup) water
  • 1 lemon
  • 3 tablespoons sugar


  • any jam to your taste


  • Mixing Bowls

    Use glass or metal bowls for whipping egg whites to ensure they peak properly. Make sure they are clean and dry.

  • Spatula

    A good silicone spatula will help you fold the ingredients gently, maintaining the fluffy texture.

  • Electric Mixer

    This will be your best friend for whipping both the egg whites and the cream to desired consistencies.

  • Springform Pan (22cm / 8.66 inch)

    Using a springform pan ensures easy removal of your delicate sponge cake.

  • Saucepan

    A medium-sized saucepan is ideal for preparing the lemon syrup.


Step 1

1. Separate the egg whites from the yolks. Whip the egg whites with 100 grams (3.5 ounces) of sugar until stiff peaks form. In another bowl, whip the yolks with the remaining sugar until the mixture turns pale. Gradually pour the yolks into the whipped whites and gently fold together using a spatula. Then, slowly add the flour and fold until well combined. Bake the sponge in a 22cm (8.66 inch) mold at 150°C (302°F) for 1 hour, or divide the batter into three such molds and bake for 30 minutes. Ensure not to overmix the batter to keep the sponge light and airy.

Step 2

2. Whip the cream until it forms soft peaks. Add the mascarpone, sugar, and vanilla, and whip until the mixture is smooth and well combined. Chill your mixing bowl and beaters beforehand for better results.

Step 3

3. In a saucepan, combine the water and sugar. Bring it to a boil, and let it boil for 2 minutes. Remove it from the heat and stir in the lemon juice. Let the soaking syrup cool before using it on the sponge layers.

Step 4

4. To assemble, follow this order: place a cake layer, brush with the soaking syrup, spread a layer of berry jam, and add a layer of cream. Repeat until all layers are used. Decorate the cake with sugared cranberries and rosemary. To make cranberries and rosemary stick with sugar, moisten them slightly with water first.


Picture this: you've assembled your stunning cake, and now it's time to serve. Consider presenting each slice on a sophisticated dessert plate, with a sprinkling of powdered sugar on top to add a hint of elegance. 🍰 How about adding a few fresh berries around for a pop of color and a burst of freshness?

For those who enjoy a bit of a twist, serve your creation alongside a scoop of vanilla or berry ice cream. The cold, creamy texture of the ice cream pairs flawlessly with the light and fluffy sponge cake. 🍦 Don’t forget to garnish the plate with a sprig of fresh mint for that extra touch.

Hosting a brunch? This cake also works wonderfully with a cup of richly brewed coffee or a glass of sparkling champagne. The combination is simply irresistible and guarantees that your guests will come back for seconds. ☕🥂


Love the idea of this cake but need a **gluten-free** option? No problem! Simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Ensure you choose one that contains xanthan gum for the best texture.

For a **vegan** twist, replace the eggs in the sponge with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a plant-based cream and a dairy-free mascarpone alternative. Almond or coconut cream can give you that same delightful richness.


  • How do I prevent my sponge cake from deflating?

    Make sure to fold the ingredients gently to retain the air. Also, avoid opening the oven door during baking.

  • Why didn't my egg whites whip into peaks?

    Your mixing bowl might have had residual oil or water. Use a clean, dry bowl when whipping egg whites.

  • Can I make this cake ahead of time?

    Yes, you can bake the sponge cake a day ahead and store it wrapped in plastic wrap. Assemble on the day of serving for the freshest taste.

  • What's the best way to spread the cream evenly?

    Use an offset spatula for smooth, even layers and try chilling your cream slightly before spreading it.

  • How can I get a more intense lemon flavor in the soaking syrup?

    Add finely grated lemon zest to the syrup for an extra zing of citrus flavor.

  • Can I use other fruits for decoration?

    Absolutely! Blueberries, raspberries, or even thinly sliced strawberries can make wonderful, colorful garnishes.

Nutrition facts

Easy lemon & jam sponge cake
Recipe Yield:12 servings
Calories:Approximately 335 calories per serving
Calories (Min - Max):320 - 350
Total Fat:22g
Saturated Fat:12g
Total Carbohydrate:27g
Total Sugars:20g