Name: Raspberry Sponge Cake
Cook time: 2700 s
Total time: 2700 s
Yield: 6 inch/15 cm cake
Ingredients: unsalted butter; sugar; eggs (4 medium); self raising flour (or 238g plain flour and 12g baking powder sifted together); vanilla powder or vanilla paste; frozen raspberries; Finely grated zest of lemon (optional); Extra butter for greasing

Raspberry Sponge Cake

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45 min

Posted on Jun 13, 2025

G

georgiascakes

6 inch/15 cm cakes

6 inch/15 cm cakes

Ingredients

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Directions

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Notes

Pair this cake with my lemon curd filling and vanilla Swiss meringue buttercream, or even without the curd and flavour the buttercream with white chocolate instead. It's heavenly! - Sponge freezes very well. If you want to bake your sponge in advance, wrap them very well in clingfilm and freeze them for up to 3 months. Leave at room temperature to thoroughly defrost. - Never put sponge in the fridge uncovered or unfrosted as it will dry the sponge out. - If your cake is doming too much, your oven temperature is too high. Turn the temperature down 5-10°C to avoid this from happening. - If your cake is sinking, it means you've undercooked your cake slightly or accidentally knocked the oven whilst baking.

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