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Classic Sponge Cake with Raspberry and Cream Filling

By Karen Martini

Classic Sponge Cake with Raspberry and Cream Filling
Cooking a simple sponge cake is something that seems to inspire a decent amount of fear for many cooks.

Classic Sponge Cake with Raspberry and Cream Filling Recipe

The best sponges are marked by a fine crumb and airy lightness, an effortlessness. Every dedicated sponge cook has their own failsafe recipe – and they differ somewhat – but there are some simple rules to getting a fine result, rather than a heavy and ponderous one. As with all baking, be precise and weigh everything carefully before starting to make this Classic Sponge Cake with Raspberry and Cream Filling.

Makes 8 serves

Ingredients

  • 130 g (4½ oz) plain (all-purpose) flour
  • Pinch of salt flakes
  • 3 g (1/10 oz) baking powder
  • 50 ml (1¾ fl oz) milk
  • 4 g (1/8 oz) vanilla paste
  • 20 g (¾ oz) unsalted butter, melted and cooled to room temperature, plus extra for greasing
  • 6 eggs, separated, plus 1 yolk
  • 160 g (5½ oz) caster (superfine) sugar
  • 2 g (1/16 oz) cream of tartar
  • 1 teaspoon liquid glucose icing (confectioners’ sugar), for dusting
  • Freeze‑dried raspberry powder, to garnish
  • Vanilla beans, cut into slivers, to garnish
  • 700 ml (23½ fl oz) whipped cream, thick and cold, plus extra for serving (optional)
  • 500 g (1 lb 2 oz) fresh whole raspberries, or sliced strawberries, plus extra for serving (optional)
  • 150 g (5½ oz) raspberry jam

Method

  1. Preheat the oven to 170°C (340°F). Grease and line 2 × 20 cm (8 in) cake tins for a traditional stacked sponge cake, or a 23 cm (9 in) round cake tin. For each sponge, mix the flour, salt and baking powder and suspend in a sieve, then set aside.
  2. Warm the milk, vanilla and butter together and set aside.
  3. Bring a medium‑sized saucepan of water to just under a simmer. Add the egg whites, sugar, cream of tartar and glucose to a large heatproof bowl and place over the pan, ensuring the bowl doesn’t touch the water. Stir constantly until the temperature reaches 60°C (140°F) on a sugar thermometer, about 5 minutes. You are not aerating, just warming the mix.
  4. Transfer the mixture to the bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium speed, gradually increasing to high, and beat for 4 minutes until stiff peaks form. Stir in the egg yolk with a fork and mix into the egg white for 5 seconds.
  5. Remove the bowl from the stand mixer. Use the whisk attachment or a balloon whisk to fold in the sieved flour mixture in two batches, using a circular motion and scraping down the sides to incorporate. It may take five mixes with your whisk, but don’t overwork it.
  6. Pour in the melted butter and vanilla mixture. Mix a couple of times with the whisk, then use a spatula to scrape around the bowl and incorporate.
  7. Transfer the mixture to the prepared tin(s) and bake for 16–17 minutes, until springy to the touch.
  8. Remove from the oven and leave to cool in the tin(s) for 3 minutes. Place a tea towel (dish towel) over a wire cake rack, then turn out the cake(s) onto the rack. The tea towel will prevent the top of the cakes from being marked. Invert the cake(s) and cool for 1 hour before assembling and dressing, which is best done the same day.
  9. If you have prepared a single 23 cm (9 in) sponge, use a sharp, serrated knife to cut the cooled cake evenly in half horizontally, to create two layers. Spread the cut side of the bottom half of the sponge with raspberry jam, then follow with the raspberries or strawberries, then the whipped cream. Top with the other sponge layer, cut-side down, then dust with icing sugar, another dollop of cream, a sprinkling of freeze-dried raspberry powder and vanilla bean slivers.
  10. If you have prepared two sponges, place one of the sponges on a serving plate, top-side up, and spread with raspberry jam. Top with raspberries or strawberries, dollop with whipped cream and top with the other sponge cake. Dust with icing sugar and top with more whipped cream, a sprinkling of freeze-dried raspberry powder and slivers of vanilla bean, to serve.
  11. This cake is best served on the day of making, however leftovers will keep for up to 2 days in an airtight container in the fridge. The sponge will keep in an airtight container in the pantry for up to 2 days.

This is an edited extract from Cook: Sweet by Karen Martini, published by Hardie Grant Books. AU$39.99, NZ$44.99. Photography: Armelle Habib.

Looking for more recipes from Cook: Sweet by Karen Martin? Try these:

Sticky Date Pudding

Chewy Chocolate Biscuit Sandwiches with Cream Cheese and Dulce de Leche

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