We love this sponge cake. It is my go-to for so many recipes, and surprisingly easy to make with only a few ingredients. You can fancy it up in so many ways, as in this recipe.
Sponge Cake with Whipped Cream Filling and Raspberries
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Category
Dessert
Servings
4
A pretty cake to present, and a light, sweet finish to a delectable meal.
Ingredients
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1 container of raspberries, washed and cut in half
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Melted chocolate to drizzle on top
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6 eggs
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1 c sugar
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1 tsp vanilla
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1 c flour
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1/2 tsp baking powder
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1/3 c melted butter, cooled
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1 container of 35% cream (2 cups)
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4 tbsp sugar
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1 c mascarpone cheese
Sponge Cake
Whipped Cream Filling
Directions
Sponge Cake
Beat eggs at high speed until foamy. Slowly add the sugar. Beat at high speed for 8-10 minutes. Turn down and add the vanilla.
Turn the mixer off, and sift the dry ingredients 1/3 at a time, fold in gently. Add the butter and fold in until combined.
Place the batter into a 9" springform pan lined with parchment paper. Bake at 325°F for about 20 minutes. Let cake cool.
Whipped Cream Filling
Whip the cream and sugar to soft peaks. Fold about 1/2 c into the mascarpone cheese and mix until well blended.
Slowly add the mascarpone into the whipped cream then whip together until smooth.
To assemble, cut the cake into two layers, place into a springform pan. Spread half of the filling over the cake. Arrange about half of the raspberries overtop. Place the second cake layer on top. Spread the remaining filling over the cake.
Drizzle the chocolate over the filling, then top with the remaining raspberries.