I have a complicated relationship with desserts and cakes. You see, I really love to make them, they satisfy my artistic nature but, truthfully speaking, I’m more in the savoury camp when it comes to food. Having said all that, this cake is so light and airy, and it’s filled with one of my favourite berry fruits, it’s difficult to resist. The other plus point is, it’s not too sweet.
The sponge recipe is my mum’s, passed on to me many years ago. With only 4 ingredients, it’s wonderfully quick to make, however to begin with, I struggled to fold the flour into the egg mixture without knocking too much air out of the batter. I’d still have little lumps of flour in the sponge too. Well, I’ve developed a technique that works every time. Instead of using a large spoon or spatula to fold the flour in the batter, as you would expect, I use a balloon whisk. It works perfectly. I also add some of the whipped egg mixture to the melted butter, to lighten it. It’s then folded back into the batter. The rest is really straight forward.
I’m a fan of a low sugar conserve for the filling. Raspberry Intense by Bon Maman is my favourite, if I don’t have any homemade in my larder. I then add more fresh fruit to the filling. Strawberries work equally well or a combination of the two is also absolutely delicious.
An enticing and delicate summer dessert, fit for any gathering or celebration that’s pretty too. What’s not to like!
Featherlight Raspberry Cream Cake
- 2 x 23cm cake tins
- 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
- 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
- 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 have tripled in volume, this will take approximately 5 minutes.
- 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 3 tablespoons of the cake batter into the butter, this really helps to incorporate the butter into the batter. Now whisk in an additional 3 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 18-20 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.
- For slightly lighter cream you can substitute some of the double with single cream. ie. 80:20 ratio.
- Add the zest of a lemon to the cake batter when you add the flour as an alternative.
- The sponge freezes well wrapped in a freezer bag for up to 3 months.