The sponge cake with whipped cream and raspberries is a soft, elegant cake, perfect when you crave something simple but striking. I always start from my sponge cake, a rich and buttery base that remains compact yet tender, ideal for cutting into even layers without breaking.
In this version I fill it with whipped cream and fresh raspberries: the result is a fresh, delicate and well-balanced cake, perfect for spring or for a special occasion. It’s one of those recipes that always makes a great impression, just like the tiramisu cake or the lemon cheesecake with mascarpone, two desserts I often prepare when I want something creamy and irresistible.
If instead you are looking for a simpler idea for breakfast or an afternoon snack, I also recommend the peach and yogurt muffins or the cocoa semifreddo, perfect when you have little time but don’t want to give up something tasty. This sponge cake with whipped cream and raspberries is a simple yet elegant cake, perfect for any occasion and really easy to prepare at home.
Absolutely try it!
See you soon, Susy!
If you enjoy fresh and creamy desserts, also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 445.22 (Kcal)
- Carbohydrates 47.83 (g) of which sugars 31.00 (g)
- Proteins 5.55 (g)
- Fat 26.59 (g) of which saturated 10.95 (g)of which unsaturated 6.59 (g)
- Fibers 1.80 (g)
- Sodium 79.36 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the sponge cake with whipped cream and raspberries
(for 6/8 people – 8 in pan)
- 11 tbsp butter (soft)
- 0.8 cup granulated sugar
- 3 eggs (medium)
- 1.28 cup all-purpose flour
- Half packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3/4 cup heavy cream (for whipping)
- 2 oz powdered sugar
- 1 1/4 cup fresh raspberries (fresh)
- 1/3 cup raspberry jam
- to taste powdered sugar
- 5 raspberries (fresh)
Useful tools
- Pan 8 in
- Electric mixer
- Bowls
- Spatula
- Sieve
- Knife for cutting the layers
- Cooling rack for cooling
How to make the sponge cake with whipped cream and raspberries
I start by creaming the soft butter with the sugar and vanilla, using a stand mixer or electric beaters, until you get a light, smooth cream without lumps.
I add the eggs one at a time, incorporating the next only when the previous one is well blended.
I continue working the mixture until it has a homogeneous and velvety consistency.
I add the flour sifted together with the baking powder and salt and fold it in with a spatula, mixing gently from the bottom upwards so as not to deflate the batter.
I pour the batter into a buttered and floured pan, level the surface well and bake in a conventional oven at 356°F for about 35–40 minutes.
When the cake is nicely golden, I do the toothpick test to check for doneness.
I remove it from the oven and let it cool completely before removing it from the pan.
Once cold, I cut the sponge cake into two equal layers.
I whip the very cold cream with the powdered sugar until it reaches a firm and creamy consistency and prepare the raspberries.
I spread a thin layer of raspberry jam on the base, add the whipped cream and distribute the raspberries.
I close with the other layer and finish with a light dusting of powdered sugar and some fresh raspberries in the center.
Storage and useful tips
The sponge cake with whipped cream and raspberries keeps in the refrigerator for about 2 days.
Before serving, let it sit at room temperature for 15 minutes.
If you want a fresher effect, you can add a light lemon syrup.
It is important not to overfill and to distribute the filling evenly, leaving about 3/8 in (1 cm) from the edge. This way the cake will remain stable and the cream will not come out when cutting.
For an even more balanced result, use well-whipped cream and distribute the raspberries evenly so you get a neat, attractive slice.
If you want a firmer filling, you can add one tablespoon of mascarpone to the whipped cream: this will make it more compact and easier to handle.
Frequently asked questions
Can I prepare the sponge cake with whipped cream and raspberries in advance?
Yes, you can prepare it the day before. In fact, after a few hours resting in the refrigerator it will be even better and firmer.
Can I use frozen raspberries?
Yes, but I recommend using them well drained and without ice to avoid releasing too much water into the filling.
Can I substitute the raspberries?
Of course, you can use strawberries or mixed berries, depending on the season and your taste.
Can I skip the jam?
Yes, you can omit it or replace it with slightly crushed fresh raspberries for a more natural and less sweet result.
How do I prevent the filling from spilling over the edges?
Distribute the cream evenly and leave about 3/8 in (1 cm) from the edge. This way the cake will stay stable and well balanced.
Can I freeze the sponge cake with whipped cream and raspberries already filled?
Yes, you can freeze it even when already filled. I recommend wrapping it well and letting it thaw slowly in the refrigerator. Once thawed, leave it at room temperature for about 15–20 minutes before serving: the texture may be slightly different, but it will still be good.
“I froze it already filled and the result was excellent, following these precautions.”
