Raspberry Sponge Cake

Raspberry CakeRaspberry Sponge Cake

Today is National Sponge Cake Day so let’s celebrate with making a simple, but delicious sponge cake.  Many people wonder what the difference is between a sponge cake and a regular cake.  Sponge cake is a light, porous cake that is made by beating egg yolks and sugar until fluffy, and then folding in beaten egg whites.  The eggs are the only leavening agent in the cake.  There is a large proportion of eggs, but no shortening in a sponge cake.


3 Large Eggs (Separated)

5 Ounces Sugar

4 Ounces Self-Rising Flour

1/8 Teaspoon Kosher Salt

Cream Cheese Frosting or Whipped Cream

1 1/2 Cup Fresh Raspberries

Fresh Mint for Garnish

Preheat your oven to 375° F.  Grease and flour two 9 inch cake pans. In a large-size bowl beat the egg yolks and sugar for 1 minute until thick and creamy. Set aside. In a separate large-size bowl beat the egg whites until they are stiff.  Fold the flour and kosher salt in to the egg yolk mixture.  Finally, fold in the beaten egg whites.  Divide the batter between the cake pans and place in the oven.  Bake for 20 to 30 minutes until light brown and springy to the touch.  Remember that all ovens heat differently so check at 20 minutes.  Remove from the oven and let cool for 10 minutes.  Turn the cakes out on to a wire rack to cool completely.  When cool frost each cake with either whipped cream or cream cheese frosting.  Garnish with the fresh raspberries and mint leaves.  If you want to make this a single layer cake then place a layer of frosting or whipped cream between layers.  Makes either 1 or 2 cakes.

Whipped Cream:

1 Cup Heavy Whipping Cream

2 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

In a chilled medium-size bowl combine the whipping cream, sugar, and vanilla.  Beat until stiff peaks form.  The tips should stand straight.  Do not overbeat or it will turn to butter.


Cream Cheese Frosting:

8 Ounces Softened Cream Cheese

1/2 Cup Softened Butter

2 Teaspoons Vanilla Extract

6 Cups Powdered Sugar

In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy.  Gradually beat in the powdered sugar to reach spreading consistency.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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