Raspberry Sponge Cake Delight
The Raspberry Sponge Cake Delight is a truly light dessert that perfectly combines the softness of sponge cake with the freshness of raspberry mousse. This recipe is an ideal choice if you want to make something light and fruity. The inspiration came from classic fruit cakes, which we made even more special with a modern, mousse twist. It is a perfect choice for birthdays, summer get-togethers, or even an afternoon treat.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, beat the eggs and granulated sugar together until light, fluffy, and pale in color.
2
Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
3
Pour the sponge cake batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing.
4
Soak the gelatin sheets in cold water until softened.
5
Puree the raspberries in a blender or food processor. Add the powdered sugar and vanilla extract to the raspberry puree. Heat the mixture in a small saucepan over low heat. Squeeze the excess water from the softened gelatin sheets and add them to the warm raspberry mixture. Stir until the gelatin is completely dissolved. Let the mixture cool.
6
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the cooled raspberry sauce into the whipped cream until well combined, creating a light and airy mousse.
7
Slice the cooled sponge cake in half horizontally. Spread the raspberry mousse evenly over the bottom layer of the cake. Place the top layer of the cake over the mousse. Frost the top of the cake with the remaining mousse and decorate with fresh raspberries.
8
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set and the flavors to meld.
