Recipes Cake Recipes Cakes with Fruit Raspberry layer cake Back to Cakes with Fruit Raspberry layer cake Total Time 1h 0m Prep Time 35m Bake Time 25m Serves 8 Skill Level Easy 2 Reviews 2 star rating Share 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. Method Preheat oven to 180°C, (160°C, gas mark 4). Grease two 8" sandwich tins Whisk together the egg yolks and hot water until foamy using an electric whisk. Slowly add two thirds of the Half Spoon and continue whisking on a high speed until thick and creamy. 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. Carefully fold the egg whites into the yolk mixture. Sift the flour, cornflour and baking powder over and carefully fold in. 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. 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. Top with the remaining vanilla cream, fresh raspberries and a dusting of icing sugar. Let's Bake The easiest way to follow a recipe Reviews 02 September 2020 4 star rating I used cornstarch instead of corn flour by mistake, but it still turned out amazing. I am impressed by the fact that there is no butter in this recipe, and the fact that the quantities of the flours are little in comparison to other cakes out there. I like that it also shows the metric version of this recipe. I def. recommend this cake if you feel like you want to indulge minus the calories. 29 May 2020 1 star rating Terrible recipe - cakes so flat and taste awful! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the cake 3 Egg(s) (free range) (separated ) 3 tbsp Hot water 90g Half spoon granulated sugar 50g Plain white flour 50g Cornflour 1 tsp Baking powder For the filling 450g Double cream (light) 1 tbsp Vanilla bean paste 300g Raspberries For the decoration 0 Icing sugar (to dust ) 0 Raspberries (a handful )