Raspberry Cinnamon Sponge Dessert
Indulge in the perfect harmony of fruity sweetness and warm spice with this Raspberry Cinnamon Sponge Dessert. Featuring a soft, buttery sponge kissed with cinnamon and layered with fresh raspberries and silky cinnamon-infused whipped cream, this dessert is a true showstopper. A touch of optional raspberry jam adds even more depth of flavor, while the light dusting of cinnamon on top provides a charming finishing touch. Perfect for gatherings or a cozy treat at home, this elegant yet easy-to-make dessert guarantees smiles with every bite. Ready in under an hour and serving up to 8, it’s the ideal balance of comforting flavors and stunning presentation.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 3 large Eggs
- 1.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 60 milliliters Whole milk
- 200 grams Fresh raspberries
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Ground cinnamon (for whipped cream)
- 2 tablespoons Raspberry jam (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and 1 teaspoon of ground cinnamon. Set aside.
In a large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture in three batches, alternating with the milk, starting and ending with the dry ingredients. Beat until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the sponge to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the cinnamon-infused whipped cream by combining the heavy cream, powdered sugar, and 0.5 teaspoon of ground cinnamon in a large bowl. Beat with an electric mixer until soft peaks form.
If desired, warm the raspberry jam slightly in a microwave or small saucepan until it becomes spreadable.
Once the sponge cake is completely cool, slice it horizontally into two layers using a serrated knife.
Place the bottom layer on a serving plate. Spread a thin layer of raspberry jam (if using) over the surface. Top with a generous dollop of cinnamon whipped cream and sprinkle a handful of fresh raspberries over the cream.
Place the second layer of cake on top and repeat with another layer of whipped cream and fresh raspberries.
Dust the top with a light sprinkle of ground cinnamon for garnish and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 195.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 856 mg | 18% | |
*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.
