About this recipe:This angel sponge cake is as light as a cloud and a real treat for the palate. Enjoy topped with fresh summer raspberries and be sure to allow for ample time to chill before serving. Perfect with a cold glass of Prosecco on a summer day.
5 large eggs, separated
280g caster sugar
180g self raising flour, sifted
180ml double cream, whipped
300ml single cream
fresh mint leaves, to garnish
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Preheat the oven to 150 C / Gas 2. Line a 30cm springform cake tin with baking parchment.
Whisk the egg yolks with half of the sugar till pale and creamy. In another bowl with a clean whisk, beat the whites with the remaining sugar, till soft peaks form. Fold the whites into the yolks gently followed by the self raising flour. Pour the cake mixture into the prepared tin.
Bake the cake for 1 hour until risen, golden and firm. Remove from the oven, run a knife around the inside of the tin and turn out to cool fully on a cooling rack.
Once the cake has fully cooled, slice through and fill with half of the whipped cream. Sandwich back together and spread the remaining cream over the top. Arrange the raspberries on top and chill in the fridge for 2 hours.
Slice and serve with single cream and a spring of mint to garnish.
My family and I loved this cake. It was really easy to make and it's heavenly delicious!!! I used two baking tins to make the sandwich. I baked it for about 40 minutes. It turned out fantastic. - 12 Feb 2015