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Raspberry Jelly Sponge

Raspberry Jelly Sponge recipe, brought to you by MiNDFOOD.

Raspberry Jelly Sponge

Combine two kids’ favourites, raspberry jelly and sponge, to create this delicious cake that is perfect for parties. Decorate with cream whipped into soft peaks and a sprinkle of fresh raspberries.

Serves 6-8

⅔ cup cornflour, plus extra for dusting pans

1 tbsp plain flour

1 tsp baking powder

4 eggs, separated

½ cup caster sugar

20g butter, melted

85g pink creaming soda-flavoured jelly crystals

240g fresh raspberries

300ml pure cream

1 Preheat oven to 200°C. Grease 
2 x 20cm round sponge cake pans with butter. Add 1 tbsp cornflour to each pan and shake, coating pan. Shake excess cornflour from pans. Line base of pans with baking paper.

2 Sift cornflour, flour and baking powder 3 times. Place eggwhites and a pinch of salt into the bowl of an electric beater. Beat until soft peaks form. With beater running, slowly add sugar, 1 tbsp at a time, beating well after each addition. Beat until thick and glossy. Add egg yolks and beat until combined.

3 Add flour mixture to egg mixture and, using a large metal spoon, gently fold until combined. Add butter and combine. Spoon mixture into prepared sponge pans. Bake for 10-15 minutes or until golden brown and cake begins to pull away from edges of pan. Stand for 5 minutes, then turn onto wire racks to cool. Wash and dry pans.

4 Pour jelly crystals into a bowl. Add 1 cup of boiling water. Stir until crystals are dissolved. Add ¾ cup cold water. Pour jelly into a sponge pan. Cool. Cover and refrigerate for 20 minutes or until jelly has the consistency of eggwhite. Push half the fresh raspberries into jelly. Cover and refrigerate for 1 hour or until set.

5 Fill a large bowl with boiling water. Quickly dip pan with jelly into boiling water. Place a sponge over jelly. Place a serving plate over sponge pan. Turn out so that jelly is on top of a sponge. Place remaining sponge over jelly.

6 Place cream into a bowl. Beat until soft peaks form. Spoon cream on top of sponge and spread. Place remaining fresh raspberries onto cream. Serve.

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