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 down to me many years ago. With only four ingredients, it’s wonderfully quick to make. Initially, I struggled to fold the flour into the egg mixture without knocking too much air out of the batter, often ending up with little lumps of flour in the sponge. However, I’ve developed a technique that works every time. Instead of using a large spoon or spatula to fold the flour into the batter, I use a balloon whisk, which works perfectly. I also add some of the whipped egg mixture to the melted butter to lighten it before folding it back into the batter. The rest is really straightforward. It’s important to note that you absolutely must take the time to whip the eggs for five minutes; this is essential to ensure the cake is light and fluffy.
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
Equipment
- 2 x 23cm cake tins
Ingredients
- 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
Filling
- 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
Instructions
- 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 at least 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.
Notes
Tips:
- 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.
Smörgåstårta (Swedish Sandwich Cake)
I can’t thank you enough, Louise, for the balloon whisk tip. I am already approaching fat-free or fat-light with much greater confidence. This recipe served as a slightly late 81st birthday cake for my dad on the first night of a long-awaited multi-generational family holiday. I made the sponges ahead of time, transported them frozen, and assembled the cake on site.
Fabulous, it works every time. Glad you could all get together to celebrate 🎉
I was quiite disappointed that the cake did not rise. I thought I did everything according to recioe. Maybe, it needed baking powder? The air in the batter should have .been enough for cake to rise.
Hi Malette, I’m sorry you were disappointed. I never add baking powder to this particular recipe. I like to make this cake in a 23cm cake tin because the sponge is so delicate with so little butter in it. In my experience it does rise and is light, although as you see from the photo it’s not a deep cake. I hope you give the recipe another try as it’s one of my favourites.
Like Malette I was really disappointed that the cake didn’t rise and was quite dense. Really thought it would need baking powder with plain flour. Interesting method, maybe I overcooked it but it was only slightly golden. Apart from slightly flat tough sponge it was really tasty!
Hi Anne, I’m sorry you are so disappointed. This sponge is classified as a genoise sponge, some recipes, like mine does not contain raising agent. What is so important to do is beat the eggs for at least 5 minutes, then take extreme care with folding the flour and butter into the eggs so not to knock out the air that you’ve taken time and care to beat in. I have used this method for many years with success so I hope you give it another try Anne.
I’m sorry about my other comments – upon further review, genoise sponge cake truly doesn’t use any baking powder and relies fully on properly whisking up those eggs to be fluffy, and incorporating gently with the butter to ensure the batter is airy. It is a harder technique to master. I failed on my attempt + wasted some time – I think I didn’t whisk the eggs long enough to get them perfectly fluffy. I think the recipe should mention this type of sponge is challenging, and mention for beginners/ people who just want to get it right easily the first try, to simply add some baking powder + make a regular sponge cake instead.
Hi Aaron, thanks for doing your research and yes you have right, genoise relies on on fully whipped eggs f to rise. I take on board however your comment regarding mentioning this in the text. I will update this.