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Raspberry Cake


  • 155g eggs

  • 110g sugar

  • 10g corn syrup

  • 1/2tsp vanilla essence

  • 100g cake flour

  • 30g unsalted butter, melted

  • 45ml milk


  • 400ml whipping cream + 80g raspberry jam

  • Raspberry jam

  • Sugar syrup

  • 50ml whipped cream

  • Fresh raspberries

  • Mint leaves


  1. Cake: Preheat oven 170degC.

  2. In a heatproof bowl, add in eggs, sugar, corn syrup and vanilla.

  3. Place bowl over a pan of simmering water. Balloon whisk till mixture reaches 40degC.

  4. Remove from heat. Electric whisk till mixture is pale and thick.

  5. Sift in cake flour and fold it in.

  6. Add milk to butter. Spoon some batter into butter and mix well. Then pour back into the batter and mix well.

  7. Grease and line a 6inch cake pan with parchment paper. Pour batter in and bake for 40mins.

  8. When done, remove cake from pan and peel off parchment paper.

  9. Allow to cool, then slice away the top and slice cake into 4 sheets.

  10. Cream: Whip cream till stiff peaks, then add in jam and mix well.

  11. Get a sheet of cake, drizzle syrup over.

  12. Spread a thin layer of cream, followed by a thin layer of jam.

  13. Place another cake sheet over and drizzle with syrup. Repeat steps.

  14. On the last cake sheet, drizzle syrup over, then cover the whole cake in cream.

  15. Place plain whipped cream in a piping bag fitted with a star tip.

  16. Place jam in a piping bag fitted with a small round tip.

  17. Pipe white cream on the surface of the cake as shown in the video, and place a piece of raspberry on each dollop of cream, with berry hole facing up.

  18. Pipe jam into each berry hole and decorate with mint leaves.

Adapted from Cooking Tree

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