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Raspberry layer cake

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2.714 stars based on 7 ratings

This beautifully light sponge cake and raspberry combonitation is a great addition to an afternoon tea and by using Half Spoon instead of sugar it’s not just the sponge that will be lighter.

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 Double cream Light
  • 1tbsp 1tbsp Vanilla bean paste (we use Nielsen-Massey)
  • 300g 10⅝ oz Raspberries

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 two 8″ sandwich tins

  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 in.

    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 tins and bake in the centre of a preheated oven for 20-25 minutes, until firm to the touch. Allow to cool.

  7. Classic mode Step 7

    For the filling beat together the cream and vanilla bean paste. Spoon half of the cream onto one of the sponges, top with raspberries and sandwich the second sponge on top.

    Ingredients for this step

    • 1tbsp 1tbsp Vanilla bean paste (we use Nielsen-Massey)
    • 450g 16 oz Double cream Light
    • 300g 10⅝ oz Raspberries
  8. Classic mode Step 8

    Top with the remaining vanilla cream, fresh raspberries and a dusting of icing sugar.

    Ingredients for this step

    • Raspberries a handful