Sangria Soaked Sponge Cake

A light and moist sponge cake soaked in a flavorful sangria syrup, perfect for summer entertaining.

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Preheat the oven to 180°C (350°F). Lightly butter a 9-inch round cake pan and line the bottom with parchment.
In the bowl of a stand mixer, whip 6 large eggs and 200 g granulated sugar on medium-high until three times in volume and forms a ribbon, about 8–10 minutes.
Sift together 180 g all-purpose flour, 30 g cornstarch, and salt. Gently fold into the whipped egg mixture in three additions.
Fold in 60 g melted butter and 1 tsp vanilla. Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes until golden and a skewer comes out clean.
While the cake bakes, prepare the sangria syrup by simmering 360 ml wine, 120 ml orange juice, 100 g sugar, zest, and chopped fruit in a saucepan for 6–8 minutes.
Cool the cake for 10 minutes, then transfer to a wire rack. Poke holes in the top and pour warm syrup evenly over the cake, allowing it to absorb in stages.
Refrigerate the soaked cake for at least 8 hours or overnight. Serve with macerated fruit and optional garnishes.

Ensure that the syrup is warm, not hot, to allow for proper absorption without sogginess.