This classic sponge cake is easy to make, but has a sophisticated taste. The raspberries and fresh whipped cream keep it light, but rich at the same time.
- 1 cup sugar
- ½ cup butter
- 3 eggs
- 1 cup flour, sifted
- 1 tsp. lemon extract
- 1 tbsp. baking powder
- ¼ tsp. salt
- ½ sugar
- 1 c. raspberries
- 1 cup heavy cream
- ¼ cup sugar
- 1 tsp. vanilla extract
- Preheat oven to 375 degrees. Line the bottom of an 8-inch spring form pan with parchment paper.
- In a large bowl, whisk eggs and sugar on high speed, until the mixture becomes thick and airy.
- Add butter and lemon extract to the mixture and mix at medium speed until all the ingredients are incorporated.
- Add flour, baking powder, and salt to mixture and blend until smooth.
- Pour into spring form pan and bake for 30 minutes. The sides of the cake should pull away from the pan slightly.
- Remove from oven and allow the cake to cool on a wire rack for 15 minutes.
- While the cake is baking, add raspberries and sugar in a saucepan over medium heat, stirring occasionally.
- When sauce begins to bubble, stir constantly for 2 minutes. Remove from heat and allow to cool.
- For the whipped topping add heavy cream, sugar, and vanilla extract to a chilled bowl. Beat on high speed until stiff peaks form.
- To assemble your Victorian sponge cake, carefully slice the cake in half. Each layer should be about 2 inches thick.
- Spread the raspberry filling on the bottom layer of the cake and ½ of the topping on the bottom of the top layer.
- Sandwich both sides together and spread the remaining topping on the top of the cake.