Raspberry sponge cake

Raspberry sponge cake

Profile picture for user Kokit ja Potit -food blog
Kokit ja Potit -food blog

Fresh and delicious raspberry sponge cake is always a good idea.


For the dough:
170 g Mix B Bread
1 1/2 tsp baking powder
140 g butter
30 g olive oil
170 g sugar
3 eggs
For the filling and topping:
to taste raspberry jam
200 ml double cream
100 g cream cheese
2-3 tbsp sugar
a little bit of lemon juice
300 g raspberries


  • Heat the oven to 180°C.
  • Mix softened butter, oil and sugar with electric mixer until light in color and fluffy.
  • Add eggs one at time and whisk well.
  • Mix the dry ingredients.
  • Add the dry ingredients and mix well.
  • Pour the dough to loose bottom cake tin (20 cm).
  • Bake for 30 minutes or until cake is well done.
  • Let the cake cool.
  • Whisk the cream and the cream cheese until fluffy. Season with sugar and lemon juice.
  • Fill the cake with raspberry jam, cream cheese filling and fresh raspberries.