Sponge Biscuit

  • 6 eggs
  • 100 grams (3.53 ounces) sugar
  • 1 teaspoon vanilla extract
  • 160 grams (5.64 ounces) flour
  • 300 grams (10.58 ounces) fresh blueberries

The Cream

  • 500 grams (17.64 ounces) mascarpone
  • 350 milliliters (1.48 cups) whipping cream
  • to taste sugar
  • 1 teaspoon vanilla extract


  • juice from 1 lemon
  • juice from 1 orange
  • 1 tablespoon (15 grams) sugar


  • Mixing Bowls

    Choose a set of various sizes for ease in separating and combining ingredients.

  • Hand Mixer

    Essential for whipping egg whites and cream to the perfect fluffy consistency.

  • Spatula

    A silicone spatula is ideal for gently folding mixtures without deflating them.

  • Sifter

    A must-have for ensuring your flour is lump-free and light.

  • 20-22cm (7.87-8.66 inch) Cake Mold

    Use a mold with a removable base for easier unmolding.

  • Parchment Paper

    Lining your mold with parchment paper will prevent the cake from sticking.

  • Oven

    Ensure it's preheated to the exact temperature for the best baking results.


Step 1

Step 1: Whip the egg whites with 70 grams (2.45 ounces) of sugar until stiff peaks form. Ensure the bowl and whisk are clean and dry for best results.

Step 2

Step 2: In a separate bowl, whip the yolks with the remaining 30 grams (1.06 ounces) of sugar and vanilla extract until pale. The mixture should almost double in volume.

Step 3

Step 3: Gently fold the whipped whites into the yolk mixture using a spatula. Do this carefully to maintain the airy texture.

Step 4

Step 4: Gradually add the sifted flour, followed by the fresh blueberries, mixing gently each time. Ensure the batter is homogeneous, but avoid over-mixing.

Step 5

Step 5: Transfer the dough into a 20-22cm (7.87-8.66 inch) mold lined with parchment paper. Even out the top for uniform baking.

Step 6

Step 6: Bake in an oven preheated to 302°F (150°C) for 1 hour. Do not open the oven door during baking.

Step 7

Step 7: For the cream, whip the mascarpone, whipping cream, sugar, and vanilla extract until fluffy. Ensure the cream holds its shape.

Step 8

Step 8: For the soaking, combine the lemon juice, orange juice, and sugar until the sugar dissolves. Use fresh juices for better flavor.

Step 9

Step 9: Divide the sponge biscuit into 3 layers. Soak each layer with the juice mixture about 10 minutes before assembling. Ensure even soaking for consistent moisture.

Step 10

Step 10: Assemble the cake by layering with cream and refrigerate for several hours or overnight. Overnight chilling allows flavors to meld.

Step 11

Step 11: Decorate the cake to your taste. Fresh fruits or edible flowers make for a beautiful presentation.


Once your luscious blueberry sponge cake is chilled to perfection, the real fun begins! 🥳

Entertaining guests? Serve elegant slices on a cake stand topped with fresh blueberries and a sprinkle of powdered sugar for a classic touch.

Feeling adventurous? Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Perfect picnic treat? Cut the cake into smaller pieces and arrange them in cupcake liners for easy grabbing and minimal mess.

Early morning delight? Serve alongside a cup of hot coffee or a refreshing glass of iced tea. 🌞


Want to make this sensational cake gluten-free or vegan? We've got you covered! 🥳

Gluten-Free: Swap the regular flour for your favorite gluten-free flour blend, ensuring it contains xanthan gum to mimic the texture of wheat flour.

Vegan: Replace the eggs with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water per egg), use vegan sugar, and opt for dairy-free mascarpone and whipping cream alternatives readily available in stores.

Note: These variations may alter the texture slightly, but the flavor will remain delicious! 🌱


  • How can I prevent my sponge cake from deflating?

    Gently fold the mixtures with a spatula to avoid deflating the air incorporated during whipping. Also, be careful not to overmix.

  • Why did my cake stick to the mold?

    Ensure you line the cake mold with parchment paper and grease it lightly to prevent sticking.

  • How can I achieve perfectly whipped cream?

    Make sure all your ingredients and utensils are cold. Whip until you reach stiff peaks, but be cautious not to overwhip and turn it into butter.

  • What should I do if my sponge cake is uneven?

    Trim the top using a serrated knife to even out the surface before layering.

  • Can I make this cake ahead of time?

    Yes, you can! In fact, the cake tastes even better after resting in the fridge overnight.

  • How do I store leftovers?

    Store any leftover cake in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully over time!

Nutrition facts

Vanilla & lemon summer cake
Recipe Yield:12 servings
Calories:350-450 calories per serving
Calories (Min - Max):350 - 450
Total Fat:22g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:30g