raspberry sponge cake

Raspberry Sponge Cake with Whip Cream

Raspberry Sponge Cake

Raspberry Sponge Cake

The best season for making berry cakes is here and what’s best than fluffy and moist sponge cake topped with fresh raspberries, cream and chocolate. I like making my raspberry sponge cake with whip cream frosting just to keep that luscious dessert light and summery.This delicious raspberry sponge cake recipe is quite simple in making ,and I think it’s a “must try cake” for all the dessert lovers.

Enjoy and happy baking !

Raspberry Sponge Cake



Raspberry Sponge Cake

For the sponge cake

6 Large Eggs (at room temperature)

1 Cup granulated white sugar

1Tsp vanilla extract

1/2 Cup cornstarch

3/4 Cup all purpose flour

¼ Tsp salt

1/2 Cup juice or just sweet water (3-4 Tbs sugar + 1/2 cup water)

Raspberry Sponge Cake


For the frosting & topping

2 Cups heavy whipping cream + 1/3 cup sugar + 1/2tsp vanilla extract

2-3 Packs (500 grams) fresh raspberries washed-drained

For the chocolate ganache

1/3 Cup semisweet chocolate chips + 1/4 cup heavy cream melted together

Just pour hot (not boiled )cream over the chocolate and mix until smooth consistency

You will need 1/2 Coconut flakes to cover the sides (optional)

Raspberry Sponge Cake



Raspberry Sponge Cake

Preheat the oven to 350°F/177°C

Generously butter and flour a 9″ baking pan or use wax paper to avoid sticking

In a bowl sift flour, cornstarch and salt, set aside

In a mixing bowl beat the eggs ,sugar and vanilla extract on high speed,until it turns fluffy and pale color

Turn off the mixer and start adding the flour mixture slowly

Sift the flour mixture and fold with spatula,a little at a time

Do not over mix not to deflate the eggs mixture

Bake 35-40 minutes or until the top is golden brown color

Let it cool down completely

Slice the cake through the center and divide in two layers

Raspberry Sponge Cake

Making the frosting

Beat the cold whipping cream with sugar,1/2tsp vanilla until the right consistency ,set aside

Drizzle the first layer with juice

Spread some of the whip cream

Drizzle with chocolate ganache and top with raspberries

Place the second layer and cover the entire cake with cream

Cover the sides with coconut flakes

Place the remaining whip cream in piping bag and pipe the sides to give the cake a design

Assemble the remaining berries on top and drizzle with ganache,sprinkle with coconut flakes (optional)

Chill 1-2 hours before serving


Raspberry Sponge Cake