Featherlight Raspberry Cream Cake
A super light sponge cake with fresh cream and raspberries
Servings: 8 portions
Equipment
- 2 x 23cm cake tins
Ingredients
- 5 large free-range eggs room temperature
- 70 g unsalted butter
- 1 tsp vanilla extract
- 140 g golden caster sugar
- ¼ tsp fine sea salt
- 125 g plain flour
Filling
- 400 ml double cream
- 1 tsp icing sugar heaped
- 2 tsp vanilla extract
- ½ jar Bonne Maman Raspberry Intense Jam or other low sugar jam
- 450 g fresh raspberries
Instructions
- Line the base of two 23cm cake tins with parchment discs, then butter and flour the sides. Preheat the oven to 160°C fan.
- Melt the butter in a small saucepan until it begins to foam. Pour into a medium bowl, leaving the milk solids in the pan. Set to one side to cool to room temperature.
- Place the eggs, sugar, 1 teaspoon vanilla extract and the salt in the bowl of your free standing mixer with the whisk attachment fitted. Whip until the eggs on the highest setting until have tripled in volume, this will take a minimum of 8 minutes. Longer if you're using an electric hand whisk.
- Sift half the flour over the egg mixture and then, this is important, use a balloon whisk to fold it in, repeat with the remaining flour. Now whisk approximately 2 tablespoons of the cake batter into the butter, this really helps to incorporate the butter into the batter. Now whisk in an additional 2 tablespoon of batter into the butter mixture.
- Fold the butter mixture into the batter until it’s just combined, again using the balloon whisk. Don't over mix or you'll knock the volume out of the cake. Divide the batter evenly between the tins.
- Bake for 16-18 minutes, or until when a cocktail stick inserted into the centre, comes out clean. Cool in the tin for 5 minutes before turning out onto a rack.
- Cool completely before filling and and masking with cream and berries.
- Whip the cream with the remaining vanilla extract and icing sugar until it’s just thickening, like the consistency of yogurt. It’s better to be loose rather than stiff because it will thicken as you spread it on the cake. Place the jam in a bowl and add a handful of fresh raspberries, crush and stir them in with the back of a fork.
- Place the first cake on a plate. Spread the raspberry mixture on the top, then follow with 4-5 tablespoons of cream. Place the remaining cake on top. Now mask with the remaining cream. Place the remaining raspberries on the top. Serve. Best eaten on the day of baking, although it’s still good the next day.
Notes
This sponge can be made in 2 x 20 cm tins. The cake will obviously be deeper and may take a little longer to bake.