Sponge cake with summer raspberry jam cream: a delicate symphony of fresh flavors

Sponge cake with summer raspberry jam cream: a delicate symphony of fresh flavors

Embrace the essence of summer with this raspberry jam cream sponge cake, made with layers of airy sponge cake soaked in vanilla and filled with luscious raspberry jam and fluffy vanilla cream. replaces the word nice with emptypped with fresh raspberries, this cake is a celebration of simplicity and freshness, combining moist sponge cake, tart raspberries and sweet jam in every bite. It's the perfect dessert for sunny days and warm evenings, offering a delicious balance of flavors that is sure to impress.


Why you'll love this:

This cake shines with its delicate sponge cake, a light and airy foundation that perfectly complements the rich and creamy fillings. The vanilla cream is whipped to perfection, providing a creamy, fluffy layer that pairs beautifully with the sweet and slightly tangy raspberry jam. Fresh raspberries add a burst of freshness and a nice pop of color, making each slice as aesthetically pleasing as it is delicious.

Perfect occasion:

This sponge cake with cream and raspberry jam is ideal for summer picnics, garden parties or any festive occasion that calls for a light and refreshing dessert. It's also perfect for snacks or as a sophisticated treat to enjoy on a lazy afternoon. Celebrate the season with this stunning cake that is sure to become a crowd favorite.

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Decorating Tips:

  • Arrange fresh raspberries on top in a decorative pattern for an elegant and colorful finish.
  • Sprinkle the top with a light sprinkling of powdered sugar to enhance the visual appeal.
  • Garnish with mint leaves for a fresh, vibrant touch that complements the raspberries.

Ingredients for the sponge cake:

  • 3 large eggs
  • 70g caster sugar
  • 70g cake flour
  • 13g of unsalted butter
  • 15g of milk
  • 2 teaspoons vanilla bean paste

Ingredients for vanilla cream:

  • 300 g of heavy cream
  • 20g of sugar
  • 1 tablespoon vanilla bean paste

For the jam filling:

  • 1 cup raspberry jam


  1. Prepare the Genoise:
    • Preheat your oven to 320°F (160°C). Line a 6-inch cake pan with parchment paper.
    • In a mixing bowl, whisk together eggs, sugar and vanilla until well blended.
    • Place the bowl over a larger bowl of hot water to warm the egg mixture to 40°C, whisking constantly.
    • Melt the butter and milk together in a small bowl set over hot water.
    • Transfer the egg mixture to a stand mixer and whisk until fluffy and light.
    • Sift the cake flour into the egg mixture and gently fold in with a spatula until well incorporated.
    • Mix a small amount of the egg mixture with the melted butter and milk to temper, then fold it into the main dough.
    • Pour the batter into the prepared pan, tapping to release any air bubbles.
    • Bake for 25 to 30 minutes, then let cool completely before cutting into three layers.
  2. Make the vanilla cream:
    • Mix the heavy cream, sugar and vanilla in a bowl. Whip until stiff peaks form using a stand mixer.
  3. Assemble the cake:
    • Place the bottom layer of sponge cake on a serving plate. Spread a layer of vanilla cream, then a layer of raspberry jam. Repeat with the next layer and cover with the final layer of sponge.
    • Decorate the top with a final layer of vanilla cream and add fresh raspberries.

This summer raspberry jam and cream sponge cake is not only a treat for the palate but also a feast for the eyes, making any occasion that little bit sweeter and more special. Savor the freshness and deliciousness of this exquisite dessert!

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