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Raspberry Sponge Cake

This delicious summer sponge cake is simple to make, and oh-so beautiful to add to any dessert spread. Make this cake the morning of the day you plan to serve it, or the night before.

Course Dessert, Tea
Cuisine Canadian
Keyword raspberry, shortcake, sponge cake
Prep Time 1 hour
Cook Time 30 minutes
2 hours or overnight 2 hours
Servings 12
Author Naomi

Ingredients

  • 8 large eggs separated
  • 1-1/2 cups sugar
  • 1 cup all purpose flour
  • 1 pinch salt
  • 1/2 lemon grated rind and juice
  • 1-1/2 tsp unflavoured gelatine
  • 2 Tbsp cold water
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup raspberry sauce or jam see recipe notes
  • 2 cups raspberries washed and chopped

Instructions

  1. Lightly grease and line the bottom of two 8" or 9"in round cake pans with parchment paper.

    To line the pans with parchment paper: Trace the base of the pans with pencil on the paper, cut the circles out with scissors, and then stick them to the bottom of the greased pans.

  2. Preheat the oven to 350 degrees F.

  3. Beat the egg yolks until light; add the sugar and beat until lemon coloured.

  4. Add the flour, salt, and grated rind and juice of the lemon.

  5. Beat the egg whites until stiff peaks form. Fold into the batter gently, until just incorporated. Divide the batter into prepared pans.

  6. Bake for 20-25 minutes or until just starting to become golden and the cake springs back when lightly touched. (You can also stick a toothpick in and test it that way if you prefer - it should come out of a fully baked cake clean.)

  7. When the cakes are done, run a sharp knife around the edges to loosen the cake from the sides of the pan. Allow the cakes to rest in the pan for 10 minutes, then turn them out onto wire racks (removing the parchment from the underside) to finish cooling completely.

  8. While the cakes are cooling, wash the raspberries; set aside.

  9. In a heatproof cup/mug, sprinkle the gelatine over the 2 Tbsp. cold water. Bring a bit of water to a boil in a small saucepan, and then set the cup into the water on the stove. Stir the mixture until completely dissolved and no longer grainy looking. Remove from the heat and set aside.

  10. In a large mixing bowl or the bowl of an electric mixer, beat the cream until soft peaks form. Reduce the speed to low, and gradually add the gelatine mixture (do not scrape out the cup - only add what pours in easily, and soak the cup to be washed later). Once the gelatine has been added, increase the mixing speed, and whip until stiff peaks form.

  11. Set one round of the cake on a serving plate. Wrap the cake with an acetate cake collar (optional), and tape the collar with clear tape to secure it in place. Spread the cake with the raspberry sauce, then with about 1/3 of the whipping cream. Dot with raspberries and place the other half of the cake on top, fitting it neatly inside the collar and pressing it down lightly to cause a little bit of the cream to spill into the edge of the collar. (If you are not using a collar, you will not need to press down on the top layer of cake).

  12. Spread another 1/3 of the cream onto the top of the cake, not quite to the edges. Cover the middle section with cream.

  13. Using a large piping bag fitted with a star tip, pipe the remaining 1/3 of the cream around the edge of the cake in little rosettes. Place an upside down raspberry onto each rosette. Chill until serving, at least 2 hours. This cake is best served the day it is made or the day after, to allow it to set.

Recipe Notes

Click Here for my homemade raspberry sauce recipe!