featuring a soft sponge cake topped with creamy mascarpone whipped cream and fresh raspberries. The combination of the fluffy cake, rich whipped cream, and the bright tartness of the raspberries makes each bite refreshing and indulgent. It’s easy to prepare, yet looks and tastes like a show-stopping dessert. Add a sprinkle of shredded coconut for an optional extra layer of flavor and texture.
Why You’ll Love This Recipe
You’ll love this cake for its perfect balance of flavors and textures. The sponge cake is soft and light, while the mascarpone whipped cream is rich and smooth. The fresh raspberries add a pop of tartness, making the dessert taste fresh and light. This recipe is simple to make but feels special, making it perfect for any occasion where you want to impress without spending too much time in the kitchen.
Perfect Occasion
This raspberry cake is ideal for summer gatherings, birthdays, or any time you need a light and refreshing dessert. Its delicate texture and fresh fruit make it perfect for warm days or after a heavy meal. Whether for a family get-together or an elegant celebration, this cake is sure to delight everyone at the table.
Decoration Tips
For a beautiful presentation, arrange fresh raspberries on top of the cake and dust lightly with powdered sugar. You can add a sprinkle of shredded coconut for extra texture and flavor. Drizzling a bit of raspberry sauce or coulis over the top can also add a pop of color and sweetness.
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 120 g sugar
- 120 g flour (sifted)
For the Mascarpone Whipped Cream:
- 300 g heavy cream (30% fat)
- 2 tablespoons mascarpone
- 4 tablespoons powdered sugar
- Vanilla extract (optional)
Instructions:
For the Sponge Cake:
- Prepare the Batter: In a large bowl, beat the eggs and sugar with an electric mixer for about 8 minutes, until the mixture is pale and fluffy.
- Add the Flour: Gently fold in the sifted flour using a spatula, being careful not to deflate the mixture.
- Bake: Pour the batter into a greased cake pan and bake at 180°C (350°F) for 12-13 minutes until golden brown. Let the cake cool completely before assembling.
For the Mascarpone Whipped Cream:
- Whip the Cream: In a bowl, combine the heavy cream, mascarpone, powdered sugar, and vanilla extract (if using). Beat the mixture until stiff peaks form.
To Assemble:
- Spread the mascarpone whipped cream over the cooled sponge cake.
- Top with fresh raspberries, and sprinkle with shredded coconut if desired.
Enjoy your Raspberry Sponge Cake with Mascarpone Whipped Cream, a deliciously light and indulgent dessert!
