Make a Classic Sponge Cake
These foolproof steps take your sponge cake to new heights. Having gelatin in the whipped cream filling means the cake can be made a day ahead. See the full recipe
Ingredients:
1 tsp (5 mL) gelatin
2 tbsp (25 mL) cold water
1 cup (250 mL) whipping cream
3 tbsp (45 mL) icing sugar
2 tbsp (25 mL) orange liqueur (or 1 tsp/5 mL vanilla)
1/3 cup (75 mL) seedless raspberry jam
Sponge cake:
6 eggs
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) grated orange rind
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
1/3 cup (75 mL) butter, melted
