Classic Sponge Cake With Raspberries and Cream Filling
Sponge cake is believed to have originated in the Renaissance period and was a favorite of Queen Victoria.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Classic Sponge Cake With Raspberries and Cream Filling
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
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Add the eggs one at a time, beating well after each addition.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of whipped cream over the top. Sprinkle with raspberries.
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Place the second cake layer on top and press gently to secure. Spread the remaining whipped cream over the top and sides of the cake.
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Garnish with additional raspberries, if desired. Chill for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
