Ingredients
| SPONGE CAKE BASE | |
| 50g butter, plus extra for buttering the tin | |
| 1 cup flour, plus extra for flouring the tin | |
| ¼ cup milk | |
| 3 eggs | |
| ¾ cup caster sugar | |
| 2 teaspoons ground cardamom | |
| 1 teaspoon baking powder | |
| RASPBERRY MASCARPONE FILLING | |
| 100g frozen raspberries, defrosted | |
| 250g mascarpone | |
| ½ cup cream | |
| ¼ cup icing sugar, sifted | |
| 2 teaspoons Fresh As raspberry powder (optional) | |
| TO ASSEMBLE AND SERVE | |
| 120ml sweet dessert wine (riesling is good) | |
| 2 punnets (250g) raspberries | |
| 1 tablespoon icing sugar | |
| ½ teaspoon Fresh As raspberry powder (optional) |
A sponge cake is always popular at any time of the day and this recipe is based on the one my mother has used for years. It takes an adult turn by sprinkling the sponge with sweet dessert wine, but if you prefer it booze-free make a simple sugar syrup instead (use equal parts sugar and water, bring to a boil to dissolve the sugar, then cool before using). I’ve used fresh raspberries, but strawberries would be delicious, too.
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Instructions
| 1. | SPONGE CAKE BASE |
| 2. | Heat the oven to 180°C fan bake. |
| 3. | Butter and flour a 20cm springform cake tin. |
| 4. | Place the milk and butter in a small saucepan over a medium heat. |
| 5. | Allow the butter to melt, but don’t let the mix boil. Cool slightly. |
| 6. | Beat the eggs and sugar until thick and creamy. |
| 7. | Sift together the flour, cardamom and baking powder and fold gently through the egg mixture. |
| 8. | Fold through the milk/butter mix. |
| 9. | Pour the batter into the prepared tin, smooth the top and bake for 30–35 minutes or until the sponge comes away from the sides and the top bounces back when pressed gently. |
| 10. | Allow the sponge to cool for 10 minutes before removing from the tin. Cool before using. |
| 11. | RASPBERRY MASCARPONE FILLING |
| 12. | Strain the raspberries through a sieve to remove the seeds. |
| 13. | Whisk together the raspberry purée, mascarpone, cream, icing sugar and raspberry powder (if using) until thick. |
| 14. | TO ASSEMBLE AND SERVE |
| 15. | Cut the sponge cake into thirds, horizontally. |
| 16. | Place one layer of sponge onto a serving platter and sprinkle with ⅓ of the wine. |
| 17. | Spread ⅓ of the raspberry mascarpone filling on top of the sponge and add ¼ of the fresh raspberries. |
| 18. | Repeat with the next layer of sponge, wine, filling and raspberries. |
| 19. | Top with the remaining sponge, wine and raspberry filling. |
| 20. | Put into the fridge or in a cool spot to set for at least 1 hour. |
| 21. | Combine the icing sugar and raspberry powder if using. |
| 22. | Scatter the remaining raspberries over the top of the cake and dust with icing sugar. |
Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles
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