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Raspberry Cake served
Light summer cake packed with juicy red raspberries

Summer Raspberry Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is the essence of summer: a light, buttery sponge serving only to hold plenty of fresh raspberries. During baking, raspberries release juice, forming little 'jam pockets' in the soft dough. Needs no complex creams or decoration, the fruit's natural beauty and taste are the star.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Whisk
  • Mixing bowls
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Grease and flour the cake tin.

Tip: Paper works too, but butter-flour gives a tasty crust to edges.
2 ✓

Mix dry ingredients: flour, baking powder, salt.

Tip: Pre-mixing ensures baking powder acts evenly.
3 ✓

Whisk eggs with sugar until pale and very fluffy (approx. 5 mins). Drizzle in melted butter, milk, and vanilla.

Tip: Butter shouldn't be hot, or it could scramble eggs.
4 ✓

Fold flour mixture into egg foam. Mix only until flour disappears.

Tip: Overmixing activates gluten, making sponge dense.
5 ✓

Pour half batter into tin, sprinkle with half raspberries. Top with remaining batter and berries.

Tip: Layering ensures fruit inside, not just on top.
6 ✓

Bake 35-40 mins. Skewer test! If centre wobbly, bake longer.

Tip: Skewer might be wet from juice, but shouldn't have raw dough.
7 ✓

Cool on rack. Dust with icing sugar before serving.

Tip: Best served lukewarm.

Recipe FAQ

Can I use frozen raspberries?
Yes, but don't defrost! Fold into batter frozen, and expect 5-10 mins longer baking time.
Raspberries sank to bottom.
Batter was too runny or fruit too heavy. Toss fruit in a little flour before adding to help them 'grip'.

Ingredients

  • 200 g Plain flour
  • 150 g Granulated sugar
  • 4 pcs Eggs
  • 100 g Butter (melted, not hot)
  • 100 ml Milk
  • 10 g Baking powder
  • 1 pinch Salt
  • 250 g Fresh raspberries
  • 1 tsp Vanilla extract
  • 30 g Icing sugar (decoration)