Raspberry Whipped Cream Sponge Cake

Light, airy sponge layers filled with sweet whipped cream and topped with fresh raspberries and powdered sugar—perfect for celebrations or cozy afternoons!

Ingredients

For the sponge cake

• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the whipped cream filling

• 1 1/2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For decoration

• 4 fresh raspberries
• Powdered sugar for dusting

Instructions

Make the sponge

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Beat eggs and sugar together for 5–7 minutes until pale and fluffy.
3. Gently fold in vanilla, then sift in flour, baking powder, and salt. Fold until just combined.
4. Divide batter between pans and bake for 20–25 minutes until golden and springy.
5. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the whipped cream

1. Beat cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form.

Assemble the cake

1. Place one sponge layer on a cake board or plate. Spread whipped cream generously over the top.
2. Place second sponge layer on top and gently press.
3. Dust with powdered sugar and garnish with fresh raspberries.

Details

• Prep Time: 20 minutes
• Bake Time: 25 minutes
• Total Time: ~1 hour
• Servings: 8–10 slices
• Kcal: ~280 kcal per slice

 Elegant, fluffy, and fruity—this raspberry sponge cake is a timeless treat for any occasion!