New this month
Raspberry Sponge Torte

Raspberry Sponge Torte

"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."
Added to shopping list. Go to shopping list.


50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

This is wonderful. Nice presentation, lovely taste. Great for a shower, so pretty. Worth the time and effort.

The cake is very good. I prefer the milder taste of mascarpone cheese, even unflavored yogurt (drained then measured, in place of the cream cheese in the frosting. Add sugar gradually if subst...

I can't believe more members haven't tried this recipe. It passes any possible expectations from even the pickiest baker alive.I couldn't believe it came out of my oven.Supremely delicate and no...

Really great, I didn't change anything. I brought this to a baby shower and everything was eaten!

Other stories that may interest you