Triple Layer Vanilla Sponge Cake with Raspberries & Chocolate
Coffee & Vanilla
Coffee & Vanilla
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Ingredients

  • for sponge cake
  • 1 cup egg whites and ½ cup yolks, about 6 small eggs
  • 1 cup golden caster sugar
  • 1 cup plain flour
  • pinch of salt
  • 1¼ tsp baking powder
  • 1 tbs unsalted butter (softened)
  • seeds scraped from 1 vanilla pod
  • about 500 g raspberries (I got 700 g and chosen the best looking ones to top the cake with)
  • 200 g quality raspberry jam or conserve
  • 300 g chocolate & hazelnut spread
  • 900 ml whipping cream
  • 1¼ cup fine white sugar

Instructions

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