Donna Hay: Basics To Brilliance

There's no better combination than light sponge cake, cream and raspberries.


  • 1 x quantity my nan’s sponge cake (see basic recipe)

  • 2 cups (500ml) single (pouring) cream

  • ¼ cup (40g) icing (confectioner’s) sugar, sifted

  • 1 teaspoon vanilla extract

  • 1 cup (320g) raspberry jam

  • 375g raspberries


  • 1.

    Using a serrated knife, cut the sponge cakes in half horizontally and set aside.

  • 2.

    Place the cream, sugar and vanilla in the bowl of an electric mixer and whisk until soft peaks form. Set aside.

  • 3.

    To assemble the cake, place a base layer of sponge cake, cut-side up, on a cake stand or plate. Spread with ¼ cup (80g) of the jam and ¾ cup (180ml) of the cream mixture. Sprinkle with one-quarter of the raspberries. Repeat twice more and top with a final layer of sponge, cut-side down. Spoon the remaining cream mixture onto the cake and swirl through the remaining jam. Sprinkle with the remaining raspberries to serve. Serves 8–10

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 292kj
  • Fat Total 14g
  • Saturated Fat 9g
  • Protein 1g
  • Carbohydrate 39g
  • Sugar 32g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This luscious cake can also be layered with fresh strawberries or blueberries.
Choose your favourite fruit jam to spread between each layer and swirl on top.
It’s a good idea to use the measurements given when spreading the jam and cream. It makes for even layers and a stable cake.

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