Why You’ll Love Raspberry Sponge Cake Recipe
The sponge cake is soft, fluffy, and beautifully light.
Homemade raspberry jam adds a fresh fruity flavor.
The chantilly cream makes every bite rich and creamy without feeling heavy.
It looks impressive while still being approachable to make at home.
Fresh raspberries on top add a beautiful and refreshing finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the raspberry jam:
300 g raspberries, fresh or frozen
1 ¼ cups granulated sugar
2 teaspoons freshly squeezed lemon juice
OR ¾ cup store-bought raspberry jam
For the sponge cakes:
1 ¼ cups plain flour
½ cup cornflour
1 ½ teaspoons baking powder
6 large eggs, room temperature
200 g caster sugar
¼ cup hot water
2 teaspoons vanilla
1 teaspoon lemon juice
For the chantilly cream:
2 cups heavy whipping cream
1 ½ teaspoons vanilla extract
¼ cup caster sugar
For serving:
Fresh raspberries
Directions
Place a small dish in the freezer to use later for testing the raspberry jam consistency.
To make the raspberry jam, combine the raspberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook for 8–10 minutes, stirring often, until the mixture becomes thick and deep red in color.
Drop a teaspoon of jam onto the frozen dish. After 1 minute, press it gently with your finger. If it has thickened and wrinkles slightly, it is ready. If not, continue cooking a little longer.
Set the jam aside to cool completely before using.
Preheat the oven to 170°C (150°C fan) / 340°F.
Grease two 8-inch round cake pans with softened butter. Dust lightly with flour, shaking out the excess, and line the bottoms with baking paper.
In a medium bowl, sift together the plain flour, cornflour, and baking powder. Whisk well to combine.
Crack the eggs into a large mixing bowl or stand mixer bowl. Beat on medium-high speed until frothy.
Lower the speed and gradually add the caster sugar. Once all the sugar is added, continue beating for 6–8 minutes until the mixture reaches ribbon stage. The batter should look pale, thick, and fluffy.
Sift half the flour mixture directly over the egg mixture and gently fold it in using a metal spoon. Repeat with the remaining flour mixture until nearly combined.
In a small bowl, mix together the hot water, vanilla, and lemon juice.
Carefully fold the water mixture into the batter until fully incorporated.
Divide the batter evenly between the prepared cake tins and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the tins for 5 minutes before turning them out onto wire racks. Let them cool completely.
To make the chantilly cream, whip the heavy cream, caster sugar, and vanilla extract together in a medium bowl until firm peaks form. Be careful not to overwhip.
To assemble the cake, spread about ½ cup of raspberry jam over the first sponge layer. Top with half of the chantilly cream.
Place the second sponge layer on top.
Swirl ¼ cup of raspberry jam through the remaining chantilly cream and spoon it over the top of the cake.
Finish with fresh raspberries before serving. Chill slightly before slicing if desired.
Servings and timing
Servings: 10
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Variations
Use strawberry or blackberry jam instead of raspberry for a different berry flavor.
Add lemon zest to the sponge batter for extra citrus brightness.
Spread a thin layer of whipped cream around the outside of the cake for a frosted finish.
Top with powdered sugar for a simple bakery-style presentation.
For extra texture, add sliced almonds or white chocolate shavings on top.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days.
Because of the whipped cream filling, keep the cake chilled until ready to serve.
For the best texture, let slices sit at room temperature for about 10–15 minutes before eating.
This cake is not ideal for freezing once assembled, though the sponge layers can be frozen separately for up to 2 months.
FAQs
Can I use frozen raspberries for the jam?
Yes, frozen raspberries work just as well as fresh raspberries for making the jam.
What is ribbon stage?
Ribbon stage is when the egg mixture becomes thick enough that it falls from the beaters in ribbons that briefly sit on the surface before disappearing.
Why should the eggs be room temperature?
Room-temperature eggs whip more easily and create more volume for a light sponge cake.
Can I use store-bought jam?
Yes, store-bought raspberry jam works perfectly if you want to save time.
How do I prevent the sponge cake from deflating?
Fold the flour mixture gently into the eggs to avoid knocking out the air.
Can I make the cake layers ahead of time?
Yes, the sponge layers can be baked a day ahead and stored tightly wrapped at room temperature.
What happens if I overwhip the cream?
Overwhipped cream can become grainy and eventually turn into butter, so stop whipping once firm peaks form.
Can I use a different pan size?
Yes, but baking times may vary depending on the size and depth of the pans.
How do I get clean cake slices?
Chill the cake slightly before slicing and wipe the knife clean between cuts.
Can I decorate this cake for special occasions?
Absolutely. Fresh berries, edible flowers, powdered sugar, or piped cream make beautiful decorations.
Conclusion
Raspberry Sponge Cake is a beautiful dessert that combines airy sponge layers, sweet raspberry filling, and silky chantilly cream into one elegant treat. Whether served for birthdays, holidays, or afternoon tea, this cake delivers a fresh and classic flavor that everyone will love.
