1/2 Photos of Classic Sponge Cake With Raspberries and Cream Filling
The quickest, melts-in-your-mouth cake ever!
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Units: US | Metric
For the sponge
- 175 g plain flour
- 12.32 ml baking powder
- 3 eggs
- 175 g caster sugar
- 175 g butter, very soft (must be at room temperature)
- 4.92 ml vanilla extract
For the filling
- 250 g raspberries
- 59.16 ml raspberry jam
- 250 ml double cream
- sifted icing sugar
- 1You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
- 2Pre-heat the oven to gas mark 3/325F/170°C.
- 3In a large mixing bowl, sift in the flour and baking powder.
- 4Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
- 5The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
- 6Now divide the mixture between the 2 prepared tins and level it.
- 7Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
- 8To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
- 9Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
- 10Carefully peel off the base papers and leave the sponges to get completely cold.
- 11For the filling, beat the double cream till soft peak.
- 12Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
- 13Spread the remaining cream and drizzle the rest of the jam.
- 14Place the second layer on top, press very lightly to sandwich everything together.
- 15Lightly dust the top of the cake with icing sugar before serving.
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Nutritional Facts for Classic Sponge Cake With Raspberries and Cream Filling
Serving Size: 1 (179 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 697.5
- Calories from Fat 380
- Total Fat 42.2 g
- Saturated Fat 25.5 g
- Cholesterol 213.5 mg
- Sodium 415.7 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 3.8 g
- Sugars 37.7 g
- Protein 8.5 g