Raspberry Genoise Sponge
This Raspberry Genoise Sponge is a sweet treat filled with cream and jam and dusted with icing sugar. It's a brilliant cake to bake on a lazy Saturday afternoon.
Ingredients
Raspberry Genoise Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 1 jar raspberry jam
- 400ml double cream, whipped
- Icing sugar to dust
Method
- Preheat the oven to 180°C.
- Grease 2 x 23 cm spring form tins lightly with butter. Flour and line the base with baking parchment paper.
- In a kitchen aid, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.
- Divide the mixture evenly between the 2 tins, place onto a baking sheet and bake for 25 minutes.
- Cool in the tins for 5 minutes then place onto a cooling rack.
- Fill with jam and cream. Dust with icing sugar.
Ingredients
Raspberry Genoise Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 1 jar raspberry jam
- 400ml double cream, whipped
- Icing sugar to dust
Method
- Preheat the oven to 180°C.
- Grease 2 x 23 cm spring form tins lightly with butter. Flour and line the base with baking parchment paper.
- In a kitchen aid, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.
- Divide the mixture evenly between the 2 tins, place onto a baking sheet and bake for 25 minutes.
- Cool in the tins for 5 minutes then place onto a cooling rack.
- Fill with jam and cream. Dust with icing sugar.
