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 !
Ingredients
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)
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)
Directions
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
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
Enjoy
