The sponge cake with cream and raspberries is a soft, elegant cake, perfect when you want something simple but impressive. I always start from my sponge cake, a rich, buttery base that remains compact yet tender, ideal for slicing 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 looks great, just like the tiramisu cake or the no-bake lemon cheesecake with mascarpone, two desserts I often make when I want something creamy and irresistible.
If instead you’re looking for a simpler idea for breakfast or an afternoon snack, I also recommend the peach and yogurt muffins or the no-bake cocoa semifreddo, perfect when you’re short on time but don’t want to give up something delicious. This sponge cake with cream and raspberries is simple yet elegant, great for any occasion and really easy to prepare at home.
Absolutely a must-make!
See you soon, Susy!
If you like fresh and creamy desserts, try also:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 35 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 cream and raspberries
(for 6/8 people – 8-inch pan)
- 6 oz butter (soft)
- 3/4 cup granulated sugar
- 3 eggs (medium)
- 1 1/4 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 raspberries (fresh)
- 1/3 cup raspberry jam
- to taste powdered sugar
- 5 raspberries (fresh)
Useful tools
- Pan 8-inch
- Electric beaters
- Bowls
- Spatula
- Sieve
- Knife for slicing the layers
- Cooling rack for cooling
How to make the sponge cake with cream and raspberries
Start by creaming the soft butter with the sugar and vanilla, using a stand mixer or electric beaters, until you obtain a pale, smooth cream with no lumps.
Add the eggs one at a time, incorporating the next only when the previous one is well combined.
Keep working the mixture until it becomes homogeneous and velvety.
Fold in the sifted flour with the baking powder and salt using a spatula, mixing gently from the bottom up so as not to deflate the batter.
Pour the batter into the 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, do the toothpick test to check for doneness.
Remove from the oven and let cool completely before taking it out of the pan.
Once cool, slice the sponge cake into two equal layers.
Whip the very cold cream with the powdered sugar until firm and creamy, and prepare the raspberries.
Spread a thin layer of raspberry jam on the base, add the whipped cream and distribute the raspberries.
Top 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 cream and raspberries can be stored 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 spread the filling evenly, leaving about 1/2 inch from the edge. This way the cake will remain stable and the cream won’t spill out when cutting.
For an even more balanced result, use well-whipped cream and distribute the raspberries evenly to obtain a neat and attractive slice.
If you want a firmer filling, you can add a 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 cream and raspberries in advance?
Yes, you can prepare it the day before. In fact, after a few hours of resting in the refrigerator it will be even tastier and more compact.
Can I use frozen raspberries?
Yes, but I recommend draining them well and making sure there’s no ice to avoid releasing too much water into the filling.
Can I substitute the raspberries?
Sure, you can use strawberries or mixed berries, depending on the season and your preferences.
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 leaking out the sides?
Spread the cream evenly and leave about 1/2 inch from the edge. This way the cake will stay stable and well balanced.
Can I freeze the sponge cake with cream and raspberries already filled?
Yes, you can freeze it even when already filled. I recommend wrapping it well and thawing it slowly in the refrigerator. Once thawed, let it sit 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.”
