Donna Hay: Basics To Brilliance

There's no better combination than light sponge cake, cream and raspberries! A true classic, made even better by Donna Hay ... 


  • 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.

  • 4.

    Repeat twice more and top with a final layer of sponge, cut-side down.

  • 5.

    Spoon the remaining cream mixture onto the cake and swirl through the remaining jam.

  • 6.

    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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