Vanilla sponge cake with mango, strawberry & peach compote filling, white chocolate buttercream, and salted almond praline.


This is by far the best vanilla sponge recipe I have come across. It is foolproof and tastes beyond delicious!

The white chocolate buttercream tastes amazing with the fruit, and the wine in the compote gives an extra kick to the cake.

50 g butter
3 large eggs
225 g white sugar
2 tsp vanilla essence
1/3 cup + 1 1/2 tbsp milk
180 g all purpose (white) flour
1 1/2 tsp baking powder
pinch of salt

50 g dried mangoes
3 tbsp white wine
50g tinned peaches in syrup
50g fresh strawberries
10 g brown sugar
2 tsp vanilla
1/2 lemon, juiced
water if required

White chocolate buttercream

115 grams unsalted butter, softened or at room temperature
85 grams high quality white chocolate, melted and cooled (feel free to add an extra 20g for more of a white chocolate flavour)
2 teaspoon vanilla extract
pinch of salt
2 cups (250 grams) icing sugar

Salted almond praline

¾ cup raw caster sugar
3 tbsp roughly chopped roasted almonds
2 tsp sea salt flakes

1. Heat oven to 175°C (350F).
2. Butter and line two cake tins.
3. Melt the butter, allow it to cool.
4. Using a stand mixer with whisk attachment, whip eggs, sugar and vanilla until very light and fluffy. This should take about 5-7 minutes. Heat the milk until lukewarm (if using a microwave, be careful to check the temperature every 10 seconds or so). Add this to the egg mixture  while whisking. Whisk in the melted butter.
5. Sift together flour, baking powder and salt in a seperate bowl. Add this dry mixture to the batter slowly, using a sieve, and whisk until smooth. Never overmix.
6. Divide the batter between the two prepared pans, being careful not to ‘smoosh’ the air bubbles that you’ve carefully worked into your batter.
7. Bake for 28-30 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely before icing.


Cook all ingredients at medium heat in a saucepan, as long as it takes for the fruit to become softened. Break up the fruit with a spoon or fork and add water if required. It should not be runny, but do not allow the fruit to dry out or to overcook. Do, however, allow the alcohol to cook off. Allow to cool (place in fridge if needed).

White chocolate buttercream

Beat butter and vanilla with an electric mixer until light and fluffy, then slowly add icing sugar. Continue beating until light in colour. Add chocolate (allow to cool first to avoid melting the butter).


Increase oven to 200°C. Sprinkle sugar on a large baking tray lined with non-stick baking paper. Do not have any holes – the sugar should make an even layer. Place in oven for 15-18 minutes or until sugar is melted and golden- keep an eye on it and don’t allow it to overcook. Remove from the oven and sprinkle over almonds and salt.


You can get creative with your flavours as well – try with flakes of cinnamon, or even flavoured nuts. Allow it to cool, then break into shards.

Before assembling, ensure all elements of the cake have cooled. Assemble the cake by icing the bottom layer and placing an even layer of compote in the middle. Add more buttercream upon the compote (enough to allow the top layer to stick). Add a crumb coat of buttercream, refrigerate cake, and ice the cake again with another layer of buttercream. Refrigerate, then pierce the top layer of the cake with your praline shards to stick them in for decoration.





2 thoughts on “Vanilla sponge cake with mango, strawberry & peach compote filling, white chocolate buttercream, and salted almond praline.

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