Indulge in the delightful simplicity of this Raspberry Whipped Cream Cake, a light and airy vanilla sponge paired with a vibrant raspberry whipped cream. This cake is as beautiful as it is delicious, featuring layers of soft cake soaked in a sweet syrup and filled with luscious raspberry jam. Topped with a pink-tinted raspberry whipped cream, it’s the perfect dessert for any celebration or special occasion that calls for a touch of elegance and a burst of berry flavor.
Why You’ll Love This:
This cake is a celebration of texture and flavor, combining the softness of the sponge cake with the creamy richness of the whipped cream and the tangy sweetness of raspberry. The natural coloring from the raspberry jam gives the whipped cream a delightful pink hue, making this cake a visual treat as well. It’s not only easy to make but also incredibly pleasing to the palate, providing a refreshing and not overly sweet dessert experience.
Perfect Occasion:
This Raspberry Whipped Cream Cake is ideal for spring and summer gatherings, such as garden parties, Mother’s Day, bridal showers, or birthdays. Its fresh and light profile makes it a wonderful choice for afternoon tea or as an elegant dessert following a formal meal.
Decoration Tips:
Garnish the top of the cake with fresh raspberries and a sprinkle of powdered sugar for a refined and attractive finish. You might also consider adding mint leaves for a pop of color and a fresh aroma. If you’re feeling creative, raspberry coulis drizzled around the plate can enhance both the presentation and flavor.
Ingredients:
For the Vanilla Cake:
- 3 egg whites
- 90g sugar
- 3 egg yolks
- 90g cake flour
- 22g corn oil
- 30g milk
- 1 tsp vanilla extract
For the Raspberry Whipped Cream:
- 55g raspberry jam
- 300g heavy cream
- 10g sugar
- Pink food coloring (optional)
For the Syrup:
- 60g water
- 15g sugar
Additional:
- Raspberry jam for filling
Method:
- Prepare the Cake:
- Preheat the oven to 150°C. Grease and line a 15cm diameter by 7cm height cake pan.
- In a bowl, beat the egg whites and gradually add sugar until stiff peaks form.
- In another bowl, whisk the egg yolks, then add milk, corn oil, and vanilla extract, mixing until well combined.
- Sift the cake flour into the yolk mixture, fold gently, then incorporate the meringue (egg whites).
- Pour the batter into the prepared pan and bake for 40 minutes. Allow to cool completely.
- Make the Syrup:
- Combine water and sugar in a saucepan. Heat until the sugar dissolves, then cool.
- Prepare the Raspberry Whipped Cream:
- Whip the heavy cream with sugar until soft peaks form.
- Add raspberry jam and a few drops of pink food coloring (if using), then whip until stiff peaks form.
- Assemble the Cake:
- Slice the cake horizontally into layers.
- Brush each layer with the syrup.
- Spread raspberry jam on the first layer, then top with a layer of whipped cream. Repeat with remaining layers.
- Cover the entire cake with the remaining raspberry whipped cream.
- Refrigerate until set, ideally for a few hours.
Serve this exquisite Raspberry Whipped Cream Cake and enjoy the perfect combination of light, fluffy, and fruity flavors that are sure to impress your guests!
