Cream Filled Sponge Cake

    50 minutes

    This is a simple tray sponge cake that is filled with fresh cream and raspberries, best to be eaten on the night it is made.


    1 person made this

    Serves: 10 

    • Cake
    • 2 eggs, separated
    • 3-4 tablespoons hot water
    • 1/2 cup (125g) sugar
    • 1 teaspoon vanilla essence
    • 1 cup (125g) flour
    • 1 1/2 teaspoons baking powder
    • 1 pinch salt, to taste
    • To Serve
    • 1 cup (250ml) cream
    • 1 tablespoon sugar
    • 1/2 teaspoon vanilla essence
    • 1 punnet fresh raspberries

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cake: Preheat an oven to 200 degrees C. Grease 2 tray cake tins.
    2. Whisk 2 egg yolks with water, sugar and vanilla until fluffy. Mix flour, baking powder and salt then mix well into the egg-yolk mixture. Whisk 2 egg whites until stiff then fold into the yolk mixture. Pour mixture into prepared cake tins and bake in the preheated oven for about 30 minutes. Leave to cool on wire rack.
    3. To Serve: Whisk the cream with the sugar and vanilla until firm.
    4. Spread half the cream on one of the cakes, then cover with raspberries, then cover with the remaining cream. Place the second cake on top. Dust with icing sugar or drizzle a thin icing sugar on top if desired.

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