Italian Sponge Cake Filled with Raspberries and Cream

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      25 min

Appears in

By Geraldene Holt

Published 2011

  • About

This is a particularly good fat-free sponge cake with a fine texture, though you will need two mixing bowls. The cake recipe came from my mother, yet I see that my friend Anna del Conte uses the same technique for her fatless sponge cake, pan di spagna, so the method may originate in Italy. The cake goes well with raspberry cream and looks particularly attractive assembled in this way.