Raspberry Sponge Cake is a popular dessert in many countries, and it’s also perfect for any occasion. There are no complicated ingredients or instructions required, so you can enjoy this cake anytime! This rich Raspberry Sponge Cake is a must-try! It’s moist and fluffy, with a delicious crumb topping that makes it irresistible.
Raspberry Sponge Cake
Ingredients
Ingredients
- 4 eggs
- 225 g butter
- 225 g caster sugar
- 225 g plain flour
- 2 tsp baking powder
- 0.5 tsp vanilla extract
- 150 g butter
- 300 g icing sugar
- 200 g raspberries
- 150 g raspberry jam
Instructions
Preparation
- Preheat oven to 180C. Line two round cake tins 18-20cm in diameter with baking paper.
- Place 225g butter, 225g caster sugar, 1/2 tsp vanilla, 4 eggs, 225g flour, and 2 tsp baking powder into TC ProM2.0 bowl. Mix for 30 seconds, 81 speed 5.
- Scrape down and mix again for 20 seconds, speed 5.
- Divide the mixture between the two prepared tins. Bake for 25 minutes.
- Remove and leave to cool entirely on a wire rack.
- To make the filling, place 150g of butter in the clean mixing bowl. Mix 30 seconds, speed 4.
- Insert the butterfly tool and whisk for 3 minutes, speed 3. While whisking, slowly add 300g icing sugar through the lid. At the end add a splash of water.
- Place the buttercream in a bowl and add 3/4 of the raspberries. Stir with a spoon until combined.
- Start assembling the cake by putting one base on a round serving plate or a cake plate. Top with the buttercream and spread over the raspberry jam. Place the second base on top and decorate with remaining raspberries and dust with icing sugar. Enjoy!
- Try reducing the sugar to reduce sweetness but still have a tasty cake. Great cake for celebrations!
Tried this recipe?Let us know how it was!
