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Raspberry layer cake with one slice removed to reveal the layers inside. Topped with additional raspberries. Tried & Tested

Raspberry layer cake

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1 stars based on 1 ratings

A superb light fruitcake made using Half Spoon to decrease the sugar used in this recipe. You can make the sponge in advance and store frozen, allowing it to defrost overnight before filling. The result is just as good as freshly made.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 3 3 Egg(s) (free range) separated
  • 3tbsp 3tbsp Hot water
  • 90g 3¼ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 50g 1⅞ oz Cornflour
  • 1tsp 1tsp Baking powder

For the filling

  • 450g 16 oz Greek yoghurt
  • 1 1 Vanilla pods (we use Nielsen-Massey) Vanilla pods
  • 450g 16 oz Raspberries
  • 120ml 4⅛ fl oz White wine (sweet)

For the decoration

  • Icing sugar to dust (we use Silver Spoon) Icing sugar
  • Raspberries a handful

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C, (160°C, gas mark 4). Grease a 25cm (10 inch) high sided cake tin with a little vegetable oil.

  2. Classic mode Step 2

    Whisk together the egg yolks and hot water until foamy using an electric whisk.

    Ingredients for this step

    • 3 3 Egg yolk(s) (free range)
    • 3tbsp 3tbsp Hot water
  3. Classic mode Step 3

    Slowly add two thirds of the Half Spoon and continue whisking on a high speed until thick and creamy.

    Ingredients for this step

  4. Classic mode Step 4

    In a clean bowl whisk the egg whites until stiff, slowly adding the remaining Half Spoon 1 dessert spoon at a time, allowing 10 seconds between each addition.

    Ingredients for this step

  5. Classic mode Step 5

    Carefully fold the egg whites into the yolk mixture. Sift the flour, cornflour and baking powder over and carefully fold into the mixture.

    Ingredients for this step

    • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Cornflour
    • 1tsp 1tsp Baking powder
  6. Classic mode Step 6

    Pour into the prepared tin and bake in the centre of a preheated oven for 20-25 minutes, until firm to the touch. Allow to cool. When cool cut the cake horizontally into three sections.

  7. Classic mode Step 7

    Split the vanilla pod lengthways using a sharp knife and scrape out the seeds. Add to the yoghurt and mix well.

    Ingredients for this step

    • 1 1 Vanilla pods (we use Nielsen-Massey) Vanilla pods
    • 450g 16 oz Greek yoghurt
  8. Classic mode Step 8

    Place the base sponge on a serving plate, drizzle with a third of the wine, spread with half of the yoghurt then add half the raspberries. Top with the centre sponge repeating the process and finally add the top layer.

    Ingredients for this step

    • 450g 16 oz Raspberries a handful
    • 120ml 4⅛ fl oz White wine (sweet)
  9. Classic mode Step 9

    Dust the top with icing sugar and add a few raspberries for decoration.

    Ingredients for this step

    • Icing sugar to dust (we use Silver Spoon) Icing sugar
    • 12 12 Raspberries a handful