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I am giving stars based on what my kids thought of this cake. They loved it! I do think that I must have done something wrong though because the cake part was very thick and dense like it didnt rise well. Could be that my baking powder was maybe too old, not sure how to tell. Or could be that my measurement conversions were off. I used an online site to convert to cups since I dont have a scale to weigh everything. (mental note to get one of those) Or maybe it could be because I used the paddle attachment on my mixer rather than the whisk attachment. No matter, it was delicious. I am going to have to try it again to figure out where my mistake was, so my kids are gonna love me! A couple more notes, we do not have double cream available to us here in the states, so I used heavy cream and whipped it to soft peaks. Also I could not find caster sugar, but a little internet search lead me to find out that it is superfine suger which I also could not find, so I made my own by processing granulated sugar in my food processor a few minutes. Upon completion I realized that I did not have any icing sugar in my cupboard but I did have extra whipped cream and raspberries so I topped with those. Thanks for a great treat! Reviewed for PAC Spring 2008.

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DbKnadler April 05, 2008

A WONDERFUL dessert with a review long overdue. The sponge was lovely, used garden fresh 'Brandywine' raspberries for the filling and topped the whipped cream with raspberries. Am always impressed when a recipe tastes as good as it looks! I think this would be great with strawberries too! Thank you for sharing a dessert that I have added to my family cookbook.

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Gerry May 29, 2011
Classic Sponge Cake With Raspberries and Cream Filling