Name: This Raspberry and Cream Sponge Cake is a real showstopper
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12-14
Ingredients: 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

This Raspberry and Cream Sponge Cake is a real showstopper

This pretty-in-pink cake is perfect for a special occasion, or just because (who needs a reason?)

Skip to Recipe

Serves 12-14

Prep

40M

Cook

30M

Total

1H 10M

TIP – Cake can be completed up to three hours ahead. Keep refrigerated. Ensure fresh flowers are pesticide-free.

Ingredients

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

Method

Step 1.

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

Step 2.

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 tbsp at a time, beating well after each addition, until sugar is dissolved.

Step 3.

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

Step 4.

Cook in a 180°C preheated oven for about 25-30 mins, until golden brown and sponges slightly shrink away from the sides of the pans. Remove from oven. Stand in pans for 10 mins. Turn out onto wire racks lined with baking paper to cool.

Step 5.

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

Step 6.

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

Step 7.

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

Step 8.

Decorate the top with flowers, if desired.

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