I enjoy fresh fruit in my cakes, such as this raspberry sponge cake, also known as raspberry Victoria sponge, which I can't get enough of!
It is a fresh, fruity and elegant cake that is sooo perfect for any occasion and kids LOVE it!
Raspberry Sponge Cake
Inspired by my Lemon Victoria Sponge, which was a hit, I made this super cool and delicious raspberry cake, and it is AMAZING. I mean, look how elegant it looks. It is also super soft, fluffy, and fruity.
I even added raspberry to the cake batter, which give the cake a more fruity taste and amazing look.
The soft, fluffy sponge cake pairs well with fresh raspberries and creamy icing, creating a mouth-watering combination of flavors.
What's In This Recipe?
"See the recipe card below for more information about the ingredients and quantities."
Caster sugar: It dissolves easily, which makes it great for creating a light and fluffy sponge cake.
Self-raising flour: My go-to flour for making sponge cakes because it helps the cake be light and fluffy and rise properly.
Baking powder: It is a leavening agent that helps your cake rise.
Butter: I use unsalted butter to give the cake a rich buttery flavor.
Eggs: Eggs are important to bind the ingredients together and give the cake structure.
Raspberries: I highly recommend using fresh raspberries! They give the cake a burst of flavor and a pop of color.
Heavy cream: I use heavy cream to make the icing for the cake.
Powdered sugar: I use powdered sugar (icing sugar) to sweeten the icing for the cake.
Vanilla extract: I use vanilla extract to give the cake a nice aroma and flavor.
How To Make Raspberry Sponge Cake?
To make the cake
One: Preheat the oven to 180C/ 350F and line 2x20 cm cake tins with parchment paper.
Two: In a large mixing bowl, mix butter and sugar until creamy with the electric hand mixer; add the eggs (one at a time) and mix again until combined.
Three: Mix in flour, baking powder and salt until you have smooth batter. Then, fold in the raspberries using a rubber spatula.
Tip: I recommend sifting the flour to avoid lumps in the batter, which can lead to an unevenly textured cake.
Four: Divide the mixture between the 2 cake tins and then bake for 20-25 minutes, then allow to cool completely on a wire rack.
To make the cream
Five: In a mixing bowl, whisk together heavy cream, icing sugar and vanilla extract until stiff peaks form.
Assemble the cake
Six: Place one of your sponge cakes on a serving plate, spread the whipped cream on top of the cake and add some fresh raspberries.
Tip: Let the cake cool completely before icing. If you ice the cake while it is still warm, It is more likely that the icing will melt and not set properly.
Seven: Then place the second sponge cake on top and use a piping bag with a star tip to make some swirls with the whipped cream on top; add some fresh raspberries and sprinkle powdered sugar on top.
Top Tips
- Use room-temperature butter and eggs for best results. You'll definitely have a smoother and even cake batter if you do so.
- Make sure that the raspberries are fresh and clean. I carefully wipe them with a wet kitchen towel to clean them.
- Allow the cake to cool before removing it from the pan and frosting it. We don't want a ruined cake with an unpleasant appearance, do we?
- To achieve a lighter and fluffier texture in a sponge cake, make sure to cream the sugar and butter together until pale and creamy.
- I store this Raspberry Cake in the fridge in a container for up to 3 days or in the freezer for up to 3 months.
Is This Sponge Cake The Same As Victoria Sponge Cake?
Yes, this cake has almost the same ingredients as Victoria sponge cake. However, you may need to add a layer of jam in between the cake layers.
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Recipe
Raspberry Sponge Cake
Equipment
- 2 Cake tins
Ingredients
- ½ cup unsalted butter , softened
- 1 cup caster sugar
- 4 large eggs
- 1 ¾ cups self-raising flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh raspberries , and more to decorate
- 2 tablespoon powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/ 350F and line 2x20 cm cake tins with baking paper.
- Mix butter and sugar until creamy; add the eggs (one at a time) and mix again until combined.½ cup unsalted butter, 1 cup caster sugar, 4 large eggs
- Mix in flour, baking powder and salt until incorporated. Fold in the raspberries.1 ¾ cups self-raising flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 ½ cups fresh raspberries
- Divide the mixture between the 2 cake tins and then bake for 20-25 minutes, then allow to cool completely.
- To make the cream: In a mixing bowl, whisk together heavy cream, powdered sugar and vanilla extract until stiff peak forms.2 tablespoon powdered sugar, 1 cup heavy cream, 1 teaspoon vanilla extract
- Assemble the cake: Place one of your cakes on a serving plate, spread the whipped cream on top and add some fresh raspberries.
- Then place the other sponge cake on top and use a piping bag with a star tip to make some swirls with the whipped cream on top; add some fresh raspberries and sprinkle icing sugar on top.
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