Sponge Biscuit

  • 4 eggs
  • 3 tablespoons (45 milliliters) hot water
  • 100 grams (3.55 ounces) sugar
  • 0.33 teaspoon (2 milliliters) baking powder
  • 75 grams (2.65 ounces) flour
  • 50 grams (1.75 ounces) starch
  • Food coloring (to taste)

Cottage Cheese Filling

  • 200 grams (7.00 ounces) soft cottage cheese
  • 280 grams (9.90 ounces) plain yogurt
  • 100 grams (3.55 ounces) sugar
  • 10 grams (0.35 ounces) gelatin
  • 60 milliliters (2.00 fluid ounces) cold water

Watermelon Jelly

  • 1 kilogram (2.20 pounds) watermelon pulp
  • 20 grams (0.70 ounces) gelatin
  • 30 grams (1.00 ounce) powdered sugar
  • 30 milliliters (1.00 fluid ounce) lemon juice


  • Baking Tray (30x40 cm, 12x16 inch)

    Ensure your tray is the right size to bake the sponge evenly. Using a non-stick tray can help you avoid sticking issues!

  • Baking Paper

    Essential for preventing the sponge from sticking to the tray. Cut it to fit the tray perfectly for the best results.

  • Immersion Blender

    Perfect for creating smooth mixtures. Remember to pulse gently to avoid over-blending!

  • Cake Ring (20 cm, 8 inch diameter)

    Ideal for shaping your cake. Wrapping the ring with plastic wrap can help in easy release later.

  • Sieve

    Useful for sifting the dry ingredients and for the watermelon juice. A fine mesh sieve works best!

  • Plastic Wrap

    Ensures your cake sets properly in the freezer without taking on any unwanted freezer odors.


Step 1

### Sponge Biscuit

Step 2

1. Preheat your oven to 200°C (392°F) and line a 30x40 cm (12x16 inch) baking tray with baking paper.

Step 3

2. Combine the hot water and eggs in a bowl. Whip for one minute until frothy.

Step 4

Tip: Using room-temperature eggs will help them whip up better.

Step 5

3. Gradually add the sugar to the egg mixture, whipping continuously until light and fluffy.

Step 6

Tip: Make sure the sugar is fully dissolved for a smoother texture.

Step 7

4. Sift the flour, starch, and baking powder together.

Step 8

5. Gently fold the sifted dry ingredients into the egg mixture, ensuring it is well combined. Then add the food coloring.

Step 9

Tip: Fold carefully to maintain the airy texture of the batter.

Step 10

6. Pour the batter into the prepared baking tray and spread it evenly.

Step 11

7. Bake for 10-15 minutes until lightly golden and springy to the touch.

Step 12

Tip: Avoid overbaking to keep the sponge moist.

Step 13

8. Remove the sponge from the oven and immediately flip it onto another sheet of baking paper. Cover with a damp towel.

Step 14

9. Carefully peel off the original baking paper and cut the sponge into 7 cm (2.80 inch) strips.

Step 15

Tip: Covering with a damp towel prevents the sponge from drying out.

Step 16

### Cottage Cheese Filling

Step 17

1. Soak the gelatin in the cold water and let it bloom for about 5-10 minutes.

Step 18

2. Meanwhile, blend the soft cottage cheese, yogurt, and sugar with an immersion blender until smooth.

Step 19

Tip: Blending ensures a creamy and consistent filling.

Step 20

3. Gently melt the bloomed gelatin in a hot water bath until fully dissolved.

Step 21

4. Stir the melted gelatin into the cottage cheese mixture until well combined.

Step 22

5. Set a 20 cm (8.00 inch) cake ring on a flat surface and line its sides with the sponge strips in an upright position.

Step 23

6. Place a jar or round container in the center of the ring and wrap the ring in plastic wrap.

Step 24

7. Pour the cottage cheese mixture into the gap between the sponge and the jar.

Step 25

8. Place the mold in the freezer for about 30 minutes to 1 hour to set.

Step 26

### Watermelon Jelly

Step 27

1. Puree the watermelon pulp with an immersion blender, seeds included. Then strain the puree through a sieve to obtain approximately 1 liter (34.00 fluid ounces) of juice.

Step 28

2. Soak the gelatin in 90 milliliters (3.00 fluid ounces) of the watermelon juice until it blooms.

Step 29

3. Once bloomed, melt the gelatin in a hot water bath until completely dissolved.

Step 30

4. Mix the dissolved gelatin with the remaining watermelon juice, lemon juice, and powdered sugar until combined.

Step 31

5. Once the cottage cheese layer is set, remove the jar from the cake ring.

Step 32

6. Pour the watermelon jelly into the newly created gap, leaving some space at the top for decorations.

Step 33

7. Place the mold back in the freezer to set the watermelon layer.

Step 34

8. When the watermelon layer has set, arrange chocolate chips on top for the 'seeds,' then cover them with the remaining jelly mixture.

Step 35

9. Chill until fully set.


Your beautiful watermelon-jelly sponge cake is the highlight of any table! For a stunning presentation, place it on a large, elegant serving plate. ⏲️ Remember to keep the cake refrigerated until serving to maintain the perfect texture.

Serving with a side of fresh mint leaves adds a refreshing touch to each slice. 🍃 For an extra indulgent twist, drizzle a bit of melted dark chocolate over each slice - the slight bitterness wonderfully contrasts the sweet, fruity flavors! 🍫

Pair this dessert with a chilled glass of sparkling water or a fruity summer cocktail for a refreshing finish to your meal. 🍸 Whether you're hosting a backyard barbecue or a sophisticated dinner party, this cake will be the talk of the event!


Want to make this delightful cake gluten-free? Simply replace the flour with your favorite gluten-free flour blend. Make sure your baking powder is gluten-free as well for best results!

To create a vegan version, swap out the eggs for a commercial egg replacer or a mix of flaxseed meal and water. Use agar-agar powder instead of gelatin, and opt for vegan yogurt and dairy-free cream cheese for the filling. 🌱

Feel free to get creative with these variations - whether you're catering to dietary preferences or just experimenting, there's always room for delicious innovation! 🎉


  • How do I know when the sponge biscuit is baked properly?

    Check with a toothpick; it should come out clean from the center of the sponge, or press gently - it should spring back.

  • Can I freeze the cake after assembling?

    Yes, you can freeze the entire cake. Just ensure it's well-wrapped to prevent freezer burn. Thaw overnight in the fridge before serving.

  • How do I get the sponge strips to stand upright?

    Make sure to cut even strips and press them gently against the sides of the cake ring. If needed, use a bit of the filling to 'glue' the strips in place.

  • What can I use instead of a cake ring?

    If you don't have a cake ring, you can use a springform pan - just line the sides with parchment paper for easy removal.

  • Can I use a different fruit for the jelly?

    Absolutely! Feel free to experiment with fruits like mango, raspberry, or peach. Just ensure to adjust the sugar and gelatin amounts accordingly.

  • What's the best way to achieve a smooth gelatin layer?

    Pour the gelatin mixture slowly and evenly. Use a spoon to help guide and spread it gently to avoid air bubbles.

Nutrition facts

Summer Watermelon Cake
Recipe Yield:Serves: 8
Calories:Per serving
Calories (Min - Max):240 - 260
Total Fat:6g
Saturated Fat:4g
Total Carbohydrate:35g
Total Sugars:30g