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Recipe: Raspberry Cream Sponge Cake

April 19, 2012

Summary: I have never attempted a proper sponge cake before – that’s a big admission but as Nigella says “Feel the fear and cook it anyway”. This recipe was taken from an old CWA cookbook and I was thrilled with it’s simplicity and was also somewhat surprised when it worked perfectly. Rather than the usual raspberry jam and cream, I thought real raspberries might be nice. I used frozen but mostly defrosted berries but by all means use fresh if you have them.

Ingredients

  • 3 eggs
  • 3/4 cup castor sugar
  • pinch salt
  • 1 tsp vanilla
  • 1 tblsp custard powder
  • 3/4 cup wheaten cornflour
  • 1 tsp cream tartar
  • 1/2 tsp bicarb soda
  • For Filling:
  • 200ml cream
  • 1/4 cup icing sugar, plus extra for dusting
  • 150g raspberries

Instructions

  1. Preheat oven to 180C and grease and line twp 20cm round sponge tins.
  2. Add everything together in order to the bowl of a mixer (or use a bowl and electric beaters).
  3. Beat for a few seconds on the lowest setting so you don’t end up covered in the ingredients, then turn to the second highest setting and beat for 6 mins.
  4. Divide the batter between the two tins and bake for 25 mins or until cake springs back when lightly pressed. Cool in the tin.
  5. Whip the cream until firm, add icing sugar and whip until mixed through. Fold in the raspberries until well combined.
  6. Spoon cream mix on the top of one sponge, place the second sponge on top and dust with icing sugar.
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