"The fluffiest sponge with the fluffiest buttercream 👌 Who fancy a slice?"
Fluffy Spongecake with Raspberry Buttercream
3
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 30mins
Recipe Card
For the Cake
ingredients
- 1 1/2 cups cake flour
- 1/2 cup castor sugar
- 10 tablespoons unsalted butter
- 2 eggs
- 1 cup raspberries
For the Buttercream
ingredients
- 1/2 cup unsalted butter
- 4-6 tablespoons powdered sugar
- 2/3 cup fresh raspberries
- 1 teaspoon vanilla bean paste
- 4 tablespoons freeze dried raspberry powder
Method
Step 1
Preheat oven to 340ºF. Butter an 8 inch cake tin.
Step 2
In a large bowl, cream the butter with sugar (start with 4 tablespoons and add more to taste if necessary) until pale and fluffy. Add the eggs, one at a time, and beat until you’ll get a light and fluffy mixture. Beat well to get lots of air into the mixture.
Step 3
Place the mixture in a tin and bake for around 25-30 minutes. Check it with a wooden skewer - if it comes out clean, it’s ready!
Step 4
Leave it to cool completely. Using a mixer, cream the butter and icing sugar until it becomes lighter in color (about 5 minutes). Add in the fresh raspberries, vanilla paste and Freeze Dried Raspberry Powder and continue to mix until all the ingredients are well combined, smooth and have a gorgeous pink color.
Step 5
Frost the cake and decorate with fresh raspberries.