Description
This light and fluffy raspberry sponge cake is layered with homemade raspberry jam and silky Chantilly cream for an elegant dessert. Fresh raspberries and delicate sponge make it perfect for celebrations or afternoon tea.
Ingredients
- 300 g raspberries (fresh or frozen)
- 1 1/4 cups granulated sugar (250 g)
- 2 teaspoons freshly squeezed lemon juice
- OR 3/4 cup store-bought raspberry jam
- 1 1/4 cups plain flour (all purpose flour, 165 g)
- 1/2 cup cornflour (US cornstarch, 60 g)
- 1 1/2 teaspoons baking powder
- 6 whole large eggs, room temperature
- 200 g caster sugar (superfine sugar)
- 1/4 cup hot water
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 2 cups heavy whipping cream (500 ml)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup caster sugar (superfine sugar)
- Fresh raspberries, for serving
Instructions
- Place a small dish in the freezer to test the raspberry jam consistency later.
- In a medium saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes, stirring regularly, until the mixture turns a deep dark red.
- Drop a teaspoon of the jam onto the frozen dish. After 1 minute, if it has thickened and wrinkles slightly when pressed, it is ready. If not, continue cooking for a few more minutes.
- Allow the raspberry jam to cool completely before using.
- Preheat the oven to 170C (150C fan) / 340F. Grease two 8-inch round cake pans with butter, dust lightly with flour, and line the bases with baking paper.
- In a medium bowl, sift together the plain flour, cornflour, and baking powder. Whisk well to combine.
- In a large mixing bowl, beat the eggs on medium-high speed until frothy. Gradually add the caster sugar while mixing on low speed.
- Continue beating for 6 to 8 minutes until the mixture reaches ribbon stage and becomes thick, pale, and fluffy.
- Sift half of the flour mixture over the egg mixture and gently fold with a metal spoon until mostly incorporated. Repeat with the remaining flour mixture.
- In a small bowl, mix the hot water, vanilla, and lemon juice. Gently fold this mixture into the batter until fully combined.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 5 minutes before turning them out onto wire racks to cool completely.
- To make the Chantilly cream, whip the heavy cream, caster sugar, and vanilla extract in a medium bowl until firm peaks form.
- Spread about 1/2 cup of raspberry jam over one sponge cake layer and top with half of the Chantilly cream.
- Place the second cake layer on top. Swirl 1/4 cup of jam through the remaining Chantilly cream and spread or dollop it over the top of the cake.
- Decorate with fresh raspberries. Chill briefly before serving if desired for easier slicing.
Notes
- Store the cake covered in the refrigerator for up to 3 days.
- Frozen raspberries work just as well as fresh for the jam.
- Be careful not to overmix the sponge batter to maintain a light texture.
- You can substitute store-bought raspberry jam to save time.
- Chilling the cake before slicing helps create cleaner layers.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 145 mg
