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Raspberry Sponge Cake

Serves 6+
Prep time: 10 mins
Cooking time: 20 mins

This sponge cake is a great dessert idea!



  • 4 large eggs, separated (room temp)
  • ¾ cup Pams White Sugar
  • ¾ cup cornflour
  • 2 tablespoons Pams Custard Powder
  • 3 teaspoons Pams Baking Powder
  • ½ cup Pams Raspberry Jam (filling)
  • 1½ cups Pams Icing Sugar (icing)
  • 25g Pams Butter melted (icing)
  • Cold water (icing)
  • Raspberry essence (icing)
  • 1 drop red food colouring (icing)
View the method
  1. Preheat oven to 180°C. Grease and line two cake tins (23cm). 
  2. Beat egg whites, slowly add sugar, beat until stiff and sugar dissolved. Add yolks, mix well.
  3. Sift together dry ingredients and gently fold into the mixture. 
  4. Pour half the mix into each tin and bake for 15-20 minutes. Cool cakes on a wire rack.
  5. Blend icing sugar, butter, essence and colouring, adding water until mix is spreadable. 
  6. Spread one sponge with jam, place second on top and ice.
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