Hazelnut Sponge with Raspberry Whipped Cream


Preparation info

  • Makes


    10-x-2 ¾ inch tube cake
    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Fine-ground hazelnuts and egg bread used in place of flour produce this fragrant torte. Its stunning decoration couldn’t be simpler—a pale pink cream, tinted from raspberry jelly and topped with one of nature’s most beautiful fruits, the raspberry.


  • 6 ounces (1⅓ cups) hazelnuts
  • 2 ounces (about 1


Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

This batter is baked in an ungreased pan, enabling it to stick to the sides as it rises, setting the foamy structure.

Have a long-necked bottle nearby to rest the baked cake