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Raspberry Cream Sponge Cake Recipe

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This recipe for Raspberry Cream Sponge Cake is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
3/4 c. cold water
1 1/4 c. sugar
1 3/4 c. cake flour
1 3/4 t. baking powder
dash of salt
1 t. vanilla
3 egg whites

Raspberry Cream:
1 pt. raspberries
2 T. sugar
1 t. gelatin
1 T. water
2 T. conf. sugar
2 c. whipping cream
Directions:
Directions:
Beat egg yolks and cold water until thick and lemon colored. Add sugar and beat 7 minutes. Sift together flour, baking powder and salt 4 times. Fold into sugar mixture and add flavoring. Last add 3 egg whites beaten stiff. Spoon into ungreased tube pan. Bake at 250* for 50 minutes. Raise temperature to 350* and bake 10 minutes longer.

Raspberry Cream:
Mash raspberries lightly and mix in 2 T. sugar and set aside. Soak gelatin in 1 T. water, then dissolve over hot water. Add to raspberry mixture. Chill. When partially set, whip cream with conf. sugar and fold in 1 c. of sweetened whipped cream into raspberry - gelatin mixture. Chill again. Split sponge cake into 2 layers. Put layers together with raspberry cream. Cover top and sides of cake with remaining sweetened whipped cream.

 

 

 

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