Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
This show-stopping sponge cake is oh-so-simple to make, looks incredible and has a delicious burst of fresh raspberry flavour. Bring out your finest china and serve it up with a freshly brewed pot of tea. You’ll be the talk of the afternoon tea set, for all the right reasons.
Preheat oven to 180°C. Grease two round 20cm cake pans and line base and sides with baking paper.
Sift self-raising flour and corn flour together onto a sheet of baking paper three times. Using an electric mixer on high speed, beat eggs and sugar together for 5 minutes, or until very thick and almost doubled in size. Using a large metal spoon or spatula, fold flour mixture into egg mixture, scooping around, up and over to aerate until combined. Divide mixture between prepared pans. Drop pans on bench once, to pop any large air bubbles. Bake for 20 minutes, or until sponge is golden, comes away from sides of the pan and springs back when lightly touched. Line two wire racks with baking paper. Turn sponges onto prepared racks. Peel off paper bases and cover with a clean tea towel. Leave to cool completely. Once cakes are completely cool, using a serrated knife cut each sponge in half horizontally. Set aside.
To prepare raspberry cream, whisk the cream and sugar in a bowl using and electric mixer, until firm peaks form. Fold through raspberries.
To assemble, place one cake half cut side up on a serving plate. Spread over one-third of the cream filling and sandwich another cake layer on top. Repeat layering to create a four-tiered sponge with three raspberry cream layers. To prepare raspberry icing, mash raspberries in a small bowl. Press through a fine-mesh sieve into a small saucepan. Bring juice to the boil over low-medium heat and simmer for 1–2 minutes, until reduced to 1 tablespoon of liquid. Sift icing sugar into a medium bowl. Add raspberry liquid and water and stir until combined and smooth.
Pour raspberry icing over the top layer, letting it drizzle down the sides. Decorate with raspberries, chopped pistachios an edible flowers.
¾ cup (110g) self-raising flour
½ cup (75g) corn flour
6 large eggs
1 cup (220g) caster sugar
125g punnet Driscoll’s raspberries, to decorate
2 tablespoons coarsely chopped pistachios, to decorate
edible flowers, to decorate (optional) *fushias pictured
600ml thickened cream
1 tablespoon icing sugar
1 ½ punnets (185g) Driscoll’s raspberries, lightly crushed
½ punnet (60g) Driscoll’s raspberries
350g icing sugar
1 tablespoon plus 1 teaspoon water