Raspberry sponge cake

Learn how to make a gorgeous raspberry sponge cake with this straightforward step-by-step recipe. It's a simple yet stunning dessert!

Brought to you by Aleksandra Boruch

Enjoy a berry nice slice of this raspberry sponge cake by Aleksandra Boruch!

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  • 200 g raspberries
  • 2 tbsp plain flour
  • 6 free-range eggs
  • 140 g caster sugar
  • 2 tbsp vanilla extract
  • 185 g plain flour
  • ½ tbsp baking powder
  • 80 g butter, melted
  • grated zest of 2 lemons
  • icing sugar to serve


Line the bottom and sides of a medium-sized cake tin with parchment paper. Set aside.
Place the raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully coated with flour. Set aside.
Preheat the oven to 180°C/Gas Mark 4.
Separate the egg whites from the yolks and place them into two different bowls.
Beat the egg whites on a low speed for around 3 minutes until foaming.
When the egg whites have increased approximately four times in volume, add the sugar slowly in a steady stream at the side of the bowl, together with the vanilla extract.
Increase the mixer speed to high and continue to beat until the egg white foam becomes glossy.
Add the egg yolks and mix slowly for around 30 seconds until combined.
Sieve the flour together with the baking powder.
Use the spatula to whisk in the sieved flour and baking powder mix, butter and half of the lemon zest.
Add the raspberries and use the spatula to gently fold them into the mixture.
Bake for 45 minutes until an inserted skewer comes out clean.
Let the cake cool to room temperature, then sprinkle with icing sugar and the rest of the lemon zest before serving.

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