English Summer Fruit Sponge Towers

English Summer Fruit Towers

A light and elegant dessert that captures the essence of summer, these towers feature layers of rose-flavored sponge, fresh fruit, and Chantilly cream. Topped with a splayed strawberry and dusted with icing sugar, they’re perfect for any occasion.

Light and refreshing, these English Summer Fruit Towers are made with layers of rose-infused sponge, fresh strawberries, blueberries, and Chantilly cream.

Learn how to make this elegant dessert by watching my YouTube tutorial.

English Summer Fruit Sponge Towers

Ingredients

Ingredients

For the Sponge Cake:

• 3 large eggs (room temperature)

• 3.5 oz (100g) granulated sugar

• 1 tsp vanilla extract

• 2 oz (57g) very soft unsalted butter

• 3.2 oz (90g) plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 2-3 tbsp (30-45ml) whole milk (as needed)

For the Rose Simple Syrup:

• 8 fl oz (240ml) water

• 7 oz (200g) granulated sugar

• 1-2 tsp rose water

For the Fruit Filling:

• 7 oz (200g) fresh strawberries, sliced

• 3.5 oz (100g) fresh blueberries

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 2-3 tbsp granulated sugar (to taste)

• 1 tbsp chopped fresh mint

For the Chantilly Cream:

• 8.8 fl oz (250ml) whipping cream (double cream)

• 2-3 tbsp powdered sugar

• 1 tsp vanilla extract

For Assembly:

• Fresh strawberries (fanned, for garnish)

• A few mint leaves (for garnish)

• Icing sugar (for dusting)

Method

Prepare the Sponge Cake

1. Preheat your oven to 350°F (180°C). Line a large baking sheet (12x16 inches / 30x40 cm) with parchment paper and lightly grease it.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. Add the eggs, sugar, vanilla extract, and very soft butter to the bowl. Beat with a hand mixer until smooth and well combined. Gradually add milk, one tablespoon at a time, until the batter reaches a smooth, spreadable consistency.

4. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes, or until golden and springy to the touch. Let cool.

Make the Rose Simple Syrup

1. In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves.

2. Remove from heat and let cool completely before stirring in rose water.

Prepare the Fruit Filling

1. In a bowl, combine sliced strawberries and blueberries with lemon zest, lemon juice, and sugar. Let sit for 10-15 minutes until the fruit releases its juices.

2. Stir in the chopped fresh mint.

Whip the Chantilly Cream

1. In a chilled bowl, whip the double cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Towers

1. Use a 3-inch (8cm) diameter round cutter to cut circles from the cooled sponge cake.

2. Brush each sponge circle generously with rose flavoured simple syrup.

3. Layer the sponge circles with a dollop of Chantilly cream and a spoonful of the fruit filling. Stack three layers of sponge per tower.

4. Top each tower with a dollop of Chantilly cream, a fanned strawberry, and dust lightly with icing sugar.

Serving Suggestion

Serve immediately to enjoy the fresh, vibrant flavors of the fruit and cream. These towers are a delightful centrepiece for any summer gathering!

Tip for Using Sponge Scraps:

Don't throw away the sponge scraps! You can crumble them and use them as a base for trifles, parfaits, or even ice cream sundaes. Alternatively, toast the crumbs in the oven for a few minutes and mix with melted butter and sugar to make a crunchy topping for other desserts like fruit crisps or puddings.