Classic Raspberry Sponge Cake Recipe
The raspberry sponge cake is a classic is any cake baker’s repertoire: traditionally, it features a delicious buttercream and raspberry jam filling sandwiched between two fluffy sponges. Read on to discover our perfect, raspberry sponge solution.
- 200g caster sugar
- 200g softened butter
- 4 free range eggs, beaten
- 200g self-raising flour
- 1 tbsp baking powder
- 2 tbsp milk
- Raspberry jam
- Buttercream (whipped cream will also work)
- Icing (for the decoration)
- Hundreds and thousands (optional)
Preheat oven to 190C.
Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat the caster sugar, softened butter, eggs, flour, baking powder and milk together until a soft batter. This will form the cake - divide this mixture evenly between the two tins and smooth the surface with the back of a spoon or spatula.
Bake these for about 20 minutes until golden - the cake should spring back when pressed. Turn onto a cooling rack.
Once cool, spread your raspberry jam in the centre of one of the sponge, leaving about 1cm around the edge. On the other sponge, spread your buttercream mixture or whipped cream, again leaving 1cm of space around the edges.
Join the two sponges together and ice the top of the cake. Then, leave the icing to dry (hands off for now!)
Sprinkle some hundreds and thousands on top of your wet icing for a super-colourful, extra-sweet finish.