Ingredients
Equipment
Method
- Whip the eggs and sugar until pale and creamy, about 15 minutes with an electric mixer.
- In another bowl, mix flour, salt, and baking powder.
- Sift the dry ingredients into the egg mixture, folding gently with a silicone scraper.
- Pour the batter into a lined 26 cm baking pan.
- Bake at 180°C for 25–30 minutes and then cool on a wire rack.
- Cut the cooled sponge into three equal layers.
- In a cake ring, layer the sponge with raspberry jam and buttercream, repeating for the second layer.
- Top with the third layer and cover the entire cake with remaining buttercream.
- Chill the cake for 30 minutes before serving.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Notes
This cake can be made in advance and stored in the fridge for up to 3 days in an airtight container. For a twist, feel free to substitute raspberry jam with strawberry or apricot jam. To ensure the sponge rises perfectly, avoid greasing the pan edges and use room-temperature ingredients. Practice even layering for a polished look and consider adding fresh berries for decoration.
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