The only thing more delicious than one slice of this cake is a second slice of this cake! Enjoy! Kids will love assembling this easy, delicious cake. Fresh Raspberry Delight!
1/2 cup all-purpose flour
3 large eggs
1/2 teaspoon baking powder
1/3 cup extra fine granulated sugar
1/2 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 1/4 tbs sugar
Cup of raspberries
1 tbs lemon zest, optional
Directions for Fresh Raspberry Delight
First, prepare the sponge cake base. Line a 10-inch springform pan with parchment paper. Preheat oven to 350F/ 180°C.
Place the eggs and sugar into mixer bowl and whisk on high speed for 6 minutes until eggs are very voluminous, light, frothy and evenly colored.
In the meantime, in a separate bowl, combine the flour and baking powder. Sift small amounts into the eggs and fold gently but thoroughly.
Add pure vanilla extract at the end.
Pour the cake batter into the prepared spring form pan and bake in preheated oven for 20 minutes or until the top is golden brown.Remove the cake and allow it cool.
Whipped Cream –
Whip just the cream at the electric mixer’s highest speed until soft peaks form on the end of beaters about 2 minutes. This is when you add sugar and lemon zest. Whip again at high speed about 1 minute until the cream forms stiff peaks – but not a second longer as you can easily turn that cream into butter.
Dollop the whipped cream on top of cake and top with the raspberries. Chill, SERVE AND ENJOY.
Fresh Raspberry Delight
- One cup of cream will yield 2 cups whipped.
- Both fresh lemon, or lemon zest works wonders in transforming an ordinary white cake mix into exceptional -lemony cake!
- Use, glass bowl -NEVER plastic, and chill mixer bowl and whisk in freezer for at least 5 minutes.
Photo Credit wuestenigel on Best Running
Tip/ Source – From Cake Mix to Cake Magnificent