Ingredients for Classic Sponge Cake With Raspberries And Cream Filling
- Plain Flour
- 2 teaspoons baking powder
- 4 large eggs
- Caster Sugar
- Butter
- 1 teaspoon vanilla extract
- Raspberries
- Raspberry Jam
- Double Cream
- Icing Sugar
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How to Make Classic Sponge Cake With Raspberries And Cream Filling
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy (about 5 minutes using an electric mixer).
- Gradually add the flour, baking powder, and salt to the egg mixture, gently folding until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the filling: In a medium bowl, beat the heavy cream until soft peaks form. Gently fold in the powdered sugar and vanilla extract.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate.
- Spread half of the raspberry preserves evenly over the first cake layer.
- Spread half of the whipped cream over the preserves.
- Top with the second cake layer.
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with fresh raspberries and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
151g
Fat
127g
Carbs
24g
