Kiwifruit Sponge Cake

  • Active Time 25m
  • Total Time 55m

Makes 10 servings

This light and airy cake boasts layers of freshly whipped cream.


  • 4 large eggs
  • 1/2 cup superfine sugar
  • 1 cup all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 2 ounces unsalted butter, melted and cooled
  • 1 1/2 cups heavy cream, whipped
  • 5 kiwifruits, peeled and thinly sliced


Preheat oven to 350 degrees F. Oil an 8-inch round or square cake pan and line with parchment paper.

Combine eggs and sugar in bowl. Using electric mixer, beat until pale and thick, 5 to 7 minutes. Fold in flour and salt in two batches, folding in butter with last batch.

Transfer to prepared pan and bake until cake feels firm in the middle, 25 to 30 minutes. Allow cake to cool in the pan 5 minutes before turning onto a wire rack to cool completely.

When cake is completely cool, cut horizontally into four even layers. Spread bottom layer with 1/4 of the cream. Top with a layer of kiwifruit slices. Repeat layers of cake, whipped cream and kiwifruit.

Serve cake immediately or store, covered, in the refrigerator until ready to serve.

Tip: You can also use a stand mixer to beat the ingredients.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 5323

nutrition information per serving

245 calories; 14g total fat; 122mg cholesterol; 91mg sodium; 27g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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