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Emma Bakes… Raspberry Vanilla Sponge Cake

Posted February 19, 2013 by Emma Carroll in Ramp Archives

It’s my grandmother’s birthday and let me tell you, she’s very fussy with her cakes – she baked them for a living. She made my birthday cake every year as a child; pineapple and cream cakes, chocolate cakes covered in Smarties, strawberry cakes with crushed up Flakes all over – whatever I wanted. So obviously I felt no pressure at all when I came to make her birthday cake. *Nervous laugh*

Burying that pressure deep within me (along with the rest of my feelings), I went and made a vanilla sponge cake with a raspberry cream filling. It turned into a tall, towering, creamy, fruity extravaganza – the perfect birthday cake.

However, let me stress that this cake works for any sort of special occasion/party/night in by yourself, just you, a fork, a blanket and those feelings you’ve been burying for far too long…

Raspberry Vanilla Sponge Cake


Ingredients: Serves 12-ish

  • 1/2lb Butter, cubed
  • 2 Cups Sugar
  • 4 Large Eggs
  • 1 ½ Cups Self Raising Flour
  • 1 ¼ Cups Plain Flour
  • 1 Cup Milk
  • 2 Teaspoons Vanilla Extract
  • 500ml Double Cream
  • 250g Fresh Raspberries
  • 2 Tablespoons Icing Sugar



Preheat your oven to 180C. Grease and flour three 9 inch cake tins and line the bottoms with a round of baking paper.

Raspberry Vanilla Sponge Cake



Put the cubed butter into a large bowl and beat with an electric whisk until smooth.
Raspberry Vanilla Sponge Cake



Add the sugar in gradually and beat for a further 3-4 minutes. It should be fluffy.

Raspberry Vanilla Sponge Cake



Add the eggs in, one at a time, mixing well between each addition.
Raspberry Vanilla Sponge Cake



Combine both flours in a bowl. Combine the milk and 1 teaspoon of the vanilla another bowl. (I know; it’s a lot of bowls. I hope you’ve got a dishwasher.)



Add the flour to the butter and egg mixture in four parts, alternating with the milk and vanilla and incorporating each addition in fully before adding the next. So it should go flour, mix, milk, mix, flour, mix, milk, mix, flour, mix, milk, mix, flour. Easy, right?
Raspberry Vanilla Sponge Cake



Divide the cake batter evenly between the three cake tins.

Raspberry Vanilla Sponge Cake



Bake in the oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean.

Raspberry Vanilla Sponge Cake



Remove from the oven and allow to cool for a few minutes in the tins before turning out and cooling completely on a wire rack. Carefully remove the round of baking paper from each sponge.



While the cakes are cooling, pour your cream, 1 tablespoon of icing sugar and the remaining teaspoon of vanilla extract into a bowl and whisk until quite stiff. If it starts to look like butter, you’ve gone too far.
Raspberry Vanilla Sponge Cake



Take 5 or 6 raspberries and set aside for the top of the cake. Take half the remaining raspberries and whisk them into the cream. They should break up a bit and make the cream all pretty and pink.
Raspberry Vanilla Sponge Cake



Dump the other half of the raspberries and carefully fold them into the cream with a spatula. This way you should have some mushed up fruit and some whole pieces through the cream. Nice!
Raspberry Vanilla Sponge Cake



Once the sponges have cooled, place one in the centre of your serving dish and cover with half the cream mixture.
Raspberry Vanilla Sponge Cake



Place the second sponge on top of this and top with the remaining cream.
Raspberry Vanilla Sponge Cake



Finally, place the last sponge on top, sieve the remaining tablespoon of icing sugar over the top and decorate with the reserved raspberries. It’s big and it’s beautiful and it’s oh-so tasty. Dig in, y’all!

Raspberry Vanilla Sponge Cake

About the Author

Emma Carroll

I'll be in the kitchen.

  • http://www.facebook.com/jesssreid Jessica Reid

    Made this for some friends on the weekend, turned out great! That raspberry cream is deadly!!

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