Description
These Raspberry Jelly Cakes with Cream are delightful layered cakes featuring moist vanilla sponge swirled with luscious raspberry jam, topped with freshly whipped cream. Perfect for a light dessert or an elegant teatime treat, they combine sweet, tangy, and creamy flavors in every bite.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup raspberry jam, high-quality
Whipped Cream Topping
- 1 cup heavy whipping cream, chilled
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter with sugar until the mixture is light, fluffy, and pale in color, signaling the incorporation of air for a tender cake.
- Add Eggs and Milk: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to maintain a smooth batter. Gradually stir in the whole milk until the batter is fully combined.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, mixing just until there are no dry spots left to keep the cake tender and airy.
- Add Raspberry Jam: Fold in the raspberry jam carefully to create pretty swirls of jam throughout the batter without fully blending it in.
- Pour Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack before assembling.
- Prepare Whipped Cream: Whip the chilled heavy cream with a mixer until soft peaks form, being careful not to overbeat.
- Assemble the Cake: Once cooled, spread whipped cream between the cake layers, and optionally on top, for a creamy finish. Serve immediately or chill before serving.
Notes
- Use high-quality raspberry jam to ensure a vibrant flavor and beautiful swirls.
- For sturdier whipped cream, you may add a teaspoon of powdered sugar or vanilla extract while whipping.
- Ensure the cakes are completely cool before adding whipped cream to prevent melting.
- This cake is best served fresh on the day of assembly but can be refrigerated for up to 2 days.
- To make this cake dairy-free, substitute butter and heavy cream with plant-based alternatives.
