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1Total Time
35Prep Time
25Bake Time

Raspberry layer cake

2 Reviews

About the bake

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.

1Total Time
35Prep Time
25Bake Time


  1. Step 1:

    Preheat oven to 180°C, (160°C, gas mark 4). Grease two 8" sandwich tins

  2. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. Step 5:

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

  6. 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. 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.

  8. Step 8:

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


  • For the cake

    • 3 Egg(s) (free range) (separated)
    • 3 tbsp Hot water
    • 90g Half spoon granulated sugar
    • 50g Allinson's 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

    •  Icing sugar (to dust)
    •  Raspberries (a handful)

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