Summer Raspberry Jam Cream Sponge Cake: A Delicate Symphony of Fresh Flavors

Embrace the essence of summer with this Raspberry Jam Cream Sponge Cake, featuring layers of airy genoise sponge soaked in vanilla and filled with luscious raspberry jam and fluffy vanilla cream. Topped with fresh raspberries, this cake is a celebration of simplicity and freshness, combining moist sponge, tangy raspberries, and sweet jam in every bite. It’s the perfect dessert for sunny days and warm evenings, offering a delightful balance of flavors that are sure to impress.

Why You’ll Love This:

This cake shines with its delicate genoise sponge, a light and airy foundation that perfectly complements the rich, creamy fillings. The vanilla cream is whipped to perfection, providing a smooth and fluffy layer that pairs wonderfully with the sweet and slightly tart raspberry jam. Fresh raspberries add a burst of freshness and a beautiful pop of color, making each slice as aesthetically pleasing as it is delicious.

Perfect Occasion:

This Raspberry Jam Cream Sponge Cake is ideal for summer picnics, garden parties, or any festive occasion that calls for a refreshing, light dessert. It’s also perfect for high tea events or as a sophisticated treat to enjoy on a lazy afternoon. Celebrate the season with this stunning cake that’s sure to become a crowd favorite.

Decoration Tips:

• Arrange fresh raspberries on top in a decorative pattern for an elegant and colorful finish.
• Dust the top with a light sprinkle of powdered sugar to enhance the visual appeal.
• Garnish with mint leaves for a fresh, vibrant touch that complements the raspberries.

Ingredients for Genoise:

• 3 large eggs
• 70g granulated sugar
• 70g cake flour
• 13g unsalted butter
• 15g milk
• 2 tsp vanilla bean paste

Ingredients for Vanilla Cream:

• 300g heavy cream
• 20g sugar
• 1 tbsp vanilla bean paste

For the Jam Filling:

• 1 cup raspberry preserves

Instructions:

1. Prepare the Genoise:
   • Preheat your oven to 320°F (160°C). Line a 6-inch cake pan with parchment paper.
   • In a mixing bowl, whisk together eggs, sugar, and vanilla until combined.
   • Set the bowl over a larger bowl of hot water to warm the egg mixture to 40°C, whisking constantly.
   • Melt butter and milk together in a small bowl placed over the hot water.
   • Transfer the egg mixture to a stand mixer and whisk until fluffy and light.
   • Sift cake flour into the egg mixture and fold gently with a spatula until well incorporated.
   • Mix a small amount of the egg mixture into the melted butter and milk to temper, then fold it back into the main batter.
   • Pour the batter into the prepared pan, tapping to release air bubbles.
   • Bake for 25-30 minutes, then let cool completely before slicing into three layers.
2. Make the Vanilla Cream:
   • Combine heavy cream, sugar, and vanilla in a bowl. Whip until stiff peaks form using a stand mixer.
3. Assemble the Cake:
   • Place the bottom layer of sponge on a serving plate. Spread a layer of vanilla cream, then a layer of raspberry preserves. Repeat with the next layer and top with the final sponge layer.
   • Decorate the top with a final layer of vanilla cream and arrange fresh raspberries.

This Summer Raspberry Jam Cream Sponge Cake is not just a treat for the palate but also a feast for the eyes, making any occasion a little sweeter and more special. Enjoy the freshness and indulgence of this exquisite dessert!