As summer fruits come into season, few desserts rival the charm of this Summer Raspberry Cake. With its light sponge base, creamy vanilla pudding, and jewel-like raspberries glistening under a fruit glaze, it’s a dessert that feels like sunshine on a plate. Whipped cream crowns this simple yet stunning creation, making it perfect for everything from backyard gatherings to elegant soirées.
Ingredients for the Sponge Cake:
- 5 large eggs
- 5 tablespoons sugar
- 5 tablespoons all-purpose flour (leveled)
- ½ teaspoon baking powder
For the Filling:
- 2 cups milk
- 1 package (3.4 oz) vanilla pudding mix
- 1 teaspoon vanilla sugar (or ½ teaspoon vanilla extract)
For Topping:
- Fresh raspberries or other summer fruit
- Prepared fruit jelly or glaze (store-bought or homemade)
- 1 cup heavy cream (whipped) or whipped topping
Preparation:
Preheat the oven to 350°F (180°C). Separate the egg whites and yolks. Whisk the yolks with sugar until pale and fluffy. Gently fold in the flour mixed with baking powder. Beat the egg whites into stiff peaks and carefully fold them into the batter. Pour into a greased or parchment-lined baking pan and bake for about 20–25 minutes, or until a toothpick comes out clean. Allow the cake to cool completely
In a saucepan, cook the vanilla pudding mix with milk according to package instructions. Add vanilla sugar or extract for enhanced flavor. Set aside to cool slightly, stirring occasionally to prevent a skin from forming.
Arrange raspberries or your choice of summer fruit evenly over the cooled sponge cake. Pour the prepared fruit jelly or glaze over the fruit and allow it to set slightly. Once the glaze is firm, spread the cooled vanilla pudding over the top. Chill the cake for at least 1–2 hours.
Before serving, whip the heavy cream until stiff peaks form and spread it evenly over the pudding layer. Optionally, garnish with additional fresh fruit or mint leave
