Add a photo

Raspberry Sponge Torte

By: Janet Zoz  
"This lovely three-layered cake in moist, tender and light. It rivals any cake from the finest bakery. I use black walnuts to add a more distinctive flavor."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 168 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 5 eggs, separated
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup toasted walnuts, finely chopped
  • 1/2 cup flaked coconut
  • 1/2 teaspoon cream of tartar
  • FILLING/FROSTING:
  • 1 cup raspberry preserves, warmed
  • 11 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 6 1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts

Directions

  1. Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in walnuts and coconut.
  2. In another mixing bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 28-30 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large mixing bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla. Place one raspberry topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2008 by texanne 
The cake is very good. I prefer the milder taste of mascarpone cheese, even unflavored yogurt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by larry n bohannon 
I can't believe more members haven't tried this recipe. It passes any possible expectations... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by CozinheiraNova 
Really great, I didn't change anything. I brought this to a baby shower and everything was eaten! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?