Classic Sponge Cake with Raspberries and Cream Filling
Indulge in the timeless elegance of a **Classic Sponge Cake with Raspberries and Cream Filling**, a dessert that’s as beautiful as it is delicious. This light and airy sponge cake is perfectly golden and infused with the subtle warmth of vanilla, offering a melt-in-your-mouth texture. Layered with luscious freshly whipped cream, vibrant raspberry jam, and bursts of juicy raspberries, every bite is a harmony of sweetness and tartness. Easy to prepare in under an hour, this show-stopping cake is ideal for celebrations, afternoon tea, or simply treating yourself to something special. Garnished with a delicate dusting of icing sugar, this creation effortlessly marries simple ingredients with stunning presentation, making it a must-try for lovers of elegant homemade desserts.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 2 tablespoons Whole milk
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 200 grams Fresh raspberries
- 4 tablespoons Raspberry jam
- 1 tablespoon Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Sift the flour and baking powder together in a separate bowl. Gradually fold the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the filling. In a mixing bowl, whisk the heavy cream and powdered sugar together using an electric hand mixer until stiff peaks form.
To assemble, place one sponge layer on a serving plate. Spread a thin layer of raspberry jam over the top, followed by half of the whipped cream, and then scatter half of the fresh raspberries over the cream.
Place the second sponge layer on top and repeat with a layer of raspberry jam, the remaining whipped cream, and the rest of the raspberries.
Dust the top of the cake with icing sugar for decoration.
Chill the cake in the fridge for at least 30 minutes before serving to help it set. Slice and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 34.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
