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For Sponge Cake:

  • 6 large eggs
  • 1 cup (200 g) white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1 tsp baking powder
  • For Whipped Cream:
  • 1 cup (150 g) raspberries
  • 1/3 cup (67 g) white granulated sugar
  • 8 oz (227 g) cream cheese or mascarpone, softened
  • 1 cup (175 g) white chocolate chips, melted
  • 1 teaspoon vanilla extract
  • sprinkle of salt
  • 2 cups (473 ml) heavy cream, chilled
  • 1 1/2 cups (187 g) confectioner's sugar
  • For Filling:
  • 1 cup sweet sangria wine
  • 4 to 6 cups sliced fruit and berries


  1. Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
  2. In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
  3. Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
  4. For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
  5. Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
  6. In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
  7. VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
  8. To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
  9. Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.
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