Name: Raspberry and Cream Sponge Cake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 14
Ingredients: 4 eggs, at room temperature; 3⁄4 cup caster sugar; 2⁄3 cup self-raising flour; 1⁄3 cup plain flour; 50g unsalted butter, melted, cooled; 1⁄2 cup raspberry jam; 1 cup shredded coconut; Rose pink liquid food colouring to tint; Fresh flowers, to decorate; MASCARPONE CREAM; 1 3⁄4 cups thickened cream; 1⁄3 cup icing sugar mixture; 1 tsp vanilla extract; 250g tub mascarpone

Raspberry and Cream Sponge Cake

Looks as gorgeous as it tastes!

Serves 14

Prep

40M

Cook

30M

Total

1H 10M

Move over, strawberries and cream – raspberries make the perfect addition to a creamy finish in this moreish celebration cake.

Ingredients

4 eggs, at room temperature

3⁄4 cup caster sugar

2⁄3 cup self-raising flour

1⁄3 cup plain flour

50g unsalted butter, melted, cooled

1⁄2 cup raspberry jam

1 cup shredded coconut

Rose pink liquid food colouring to tint

Fresh flowers, to decorate

MASCARPONE CREAM

1 3⁄4 cups thickened cream

1⁄3 cup icing sugar mixture

1 tsp vanilla extract

250g tub mascarpone

Method

Grease two 20cm round cake pans. Line bases and sides with baking paper.

Beat eggs in a large bowl of an electric mixer fitted with a wire whisk attachment for about 7 minutes, or until very thick. Add sugar, 1 tblsp at a time, beating well after each addition, until sugar is dissolved.

Sift combined ours twice onto a sheet of baking paper. Sift again over egg mixture. Using a handheld balloon whisk, fold in until combined. Do not stir. Gently fold in butter. Divide between pans.

Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown and sponges slightly shrink away from side of pans. Remove from oven. Stand in pans for 10 minutes. Turn out onto greased wire racks to cool.

To make mascarpone cream, beat cream, sugar and vanilla in same, clean bowl of electric mixer until rm peaks form. Gently fold in mascarpone.

Cut sponges in half horizontally. Place one sponge half on a serving plate. Spread with 2 tblsps of jam, then ¾ cup cream. Repeat layering with remaining sponges, jam and cream, finishing with a sponge layer. Spread remaining cream over top and side.

Place coconut in a snap-lock bag. Add a few drops of colouring. Seal. Rub coconut through bag to tint. Lightly press coconut around side of cake.

Decorate top with flowers.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.