Raspberry Sponge Cake | Gâteau éponge à la framboise

 I love a good sponge cake and love to make them often. Only problem is they really need to be eaten the day they are made. That’s what I used to think, now though I have a trick that I learnt from Le Cordon Bleu that helps to make any sponge last longer, add alcohol! Try it, it really works.

Raspberry sponge cake


For the Sponge 
180g self raising flour 
1 teaspoon baking powder
180g caster sugar 
180g unsalted butter softened to room temperature 
3 eggs 
1 teaspoon vanilla extract 
80ml raspberry liqueur
Good quality raspberry jam
1 punnet of fresh raspberries  

For the buttercream
250g white chocolate
500g unsalted butter
250g icing sugar
1 teaspoon vanilla extract 


  1. Preheat the oven to 170’c
  2. Line two square 20cm baking tins with butter and baking paper on the bottom of each tin
  3. Sift the flour and baking powder into a large bowl
  4. In your kitchen aid or mixmaster add the sugar and butter and mix until creamed
  5. Add the eggs one at a time until incorporated and then the vanilla extract. Mix this mixture for at least five minutes to incorporate air into the mixture.
  6. Combine the flour mixture to this wet mixture and combine carefully until everything is combined well
  7. Add half the mixture to each tin and place in the oven for 20-25 minutes or until a skewer placed in the middle comes out clean
  8. Place on a wire rack for five minutes then turn out on the rack to cooled completely 
  9. Meanwhile make the butter cream by melting the chocolate in a heat proof dish over boiling water then allow to cool slightly
  10. Combine the butter, sugar and vanilla in  a bowl and mix until well combined then add the cooled chocolate 
  11. Place half this mixture in a piping bag 
  12. Cut the cakes in half so that you have four even pieces
  13. Brush over each cake a generous amount of the liqueur until the cake has soaked this up
  14. Place a little of the butter cream on the bottom of the serving dish to then add one of the cake pieces
  15. Brush over some of the jam on the top then place another layer and brush over some butter cream then add the third layer and brush over some more jam then add the final layer
  16. Add the remain butter cream around the sides of the cake
  17. Pipe on top of the cake the butter cream mixture left in the piping bag
  18. Serve same day but can be kept for up to four days in the fridge

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