Classic Sponge Cake With Raspberries and Cream Filling

YIELD: 2 layers




  • You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
  • Pre-heat the oven to gas mark 3/325F/170°C.
  • In a large mixing bowl, sift in the flour and baking powder.
  • Add 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.
  • The 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).
  • Now divide the mixture between the 2 prepared tins and level it.
  • Place 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).
  • To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
  • Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
  • Carefully peel off the base papers and leave the sponges to get completely cold.
  • For the filling, beat the double cream till soft peak.
  • Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
  • Spread the remaining cream and drizzle the rest of the jam.
  • Place the second layer on top, press very lightly to sandwich everything together.
  • Lightly dust the top of the cake with icing sugar before serving.