Raspberries and cream and summertime! This is the perfect ending to a summers day lunch, dinner, or an afternoon tea.
Raspberry Summer Sponge Cake
6 eggs, separated
1 Cup/200 grams white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water
1 Cup/100 grams of flour
1/4 Teaspoon of salt
1/2 Teaspoon of baking powder
¾ teaspoon cream of tartar
1 1/2 Cups/360 ml of heavy whipping cream1
1 Cup of fresh raspberries
Powdered sugar for dusting
Preheat oven to 350 degrees F and place rack in centre of oven. Have ready an ungreased two-piece 10 inch tube pan.
Separate the eggs while they are still cold, this makes it easier. Leave at room temperature for about 20 to 30 minutes. The reason for letting them sit for a while before using, is that they will reach their full volume when whisked.
Meanwhile, sift the salt and baking powder with the flour and set aside.
In a large mixing bowl, add the egg yolks and 3/4 cup/150 grams of sugar. Beat on a high speed until it reaches a light colour and it falls slowly and steadily off the back of a spoon. This will take about 3-5 minutes. Next, beat in the vanilla extract and the water.
Sift the flour over the mixture and gently fold in until combined.
In a clean bowl, whisk the egg whites until foamy. Add the cream of tarter and continue whisking until soft peaks form. Gradually add the remaining 1/4 cup/50 grams of sugar while whisking. Whisk until shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in the preheated oven for 25-30 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert it. I usually place it over the neck of a bottle and prop it against the wall adjacent to the counter. It works for me!
Let the cake cool completely before attempting to take it out of it's tin. This will probably take about an hour. I usually use a sharp knife and go around the inside of the tin to release the cake. . Invert the cake onto a greased wire rack.
For Whipped Cream:
In a large mixing bowl place the whipping cream and beat on high until light and fluffy. Be careful not to over mix or it may curdle. Gently mash 1/2 of your raspberries and fold them into the whipped cream.
With a sharp serrated knife slice open the cake, so you will end up with a top and a bottom. Spoon over about 1/2 of your raspberry whipped cream mixture and then put on the top layer. Top the cake with the remaining whipped cream mixture. Dot around the remaining raspberries. You can dust with icing sugar if you like. Do this just before serving .
This cake is best the day it is made but it can be stored in the refrigerator, in an airtight container, for a few days.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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