🍓 Raspberry Whipped Cream Sponge Cake 🍰
Light, airy sponge layers filled with sweet whipped cream and topped with fresh raspberries and powdered sugar—perfect for celebrations or cozy afternoons!
Ingredients
For the sponge cake
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the whipped cream filling
- 1 1/2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For decoration
- 4 fresh raspberries
- Powdered sugar for dusting
Instructions
Make the sponge
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Beat eggs and sugar together for 5–7 minutes until pale and fluffy.
- Gently fold in vanilla, then sift in flour, baking powder, and salt. Fold until just combined.
- Divide batter between pans and bake for 20–25 minutes until golden and springy.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the whipped cream
- Beat cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
Assemble the cake
- Place one sponge layer on a cake board or plate. Spread whipped cream generously over the top.
- Place second sponge layer on top and gently press.
- Dust with powdered sugar and garnish with fresh raspberries.
Details
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: ~1 hour
- Servings: 8–10 slices
- Kcal: ~280 kcal per slice
✨ Elegant, fluffy, and fruity—this raspberry sponge cake is a timeless treat for any occasion!