I apologize for the break from posting due to schoolwork. However, now that it's summer break, I had to celebrate with this bright yet simple raspberry cake!
For the cake, I used a simple sponge cake recipe as a base. I love baking cakes that are layered with sponge cakes because they are so light and airy. Perfect for fresh fruit cakes, like this one today!
With this recipe, I would advise beating the eggs and sugar together for around 5 minutes so they gain more volume. Then, gently fold in the flour to avoid deflating the eggs in the process.
The frosting is also easy to make as it is a whipped cream cheese frosting. You can add raspberry jam to the side of your cake by using a spoon to create streaks.
If you don't have raspberries on hand, you can also make this cake with other berries and use other jams. Feel free to experiment!
6 large eggs
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon lemon zest
2 tablespoons melted butter
8 ounces cream cheese
1/2 cup powdered sugar
2 cups heavy whipping cream
3/4 cup raspberry jam
Preheat the oven to 375 degrees and grease three 6-inch cake pans with butter.
In a stand mixer, beat the eggs and sugar until light and voluminous. Slowly add the flour, baking powder, lemon zest, and melted butter. Divide the batter into the three prepared cake pans and bake for 30-40 minutes. Let the cakes cool until room temperature.
Meanwhile, beat heavy whipping cream, cream cheese, and powdered sugar until stiff peaks form. Put half of your frosting in a piping bag with a circle tip fitted in.
To assemble, pipe a ring of frosting around the bottom layer of the cake. Fill in the center with raspberry jam. Repeat for the next layer. Frost the sides using the remaining frosting and top with fresh raspberries.
- The Bored Baker 👩🏽🍳