Raspberry Layer Cake

Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits. Gorgeous, tall and impressive cake for any occasion.


Whisk Eggs Yolks

Separate egg whites and yolks. In a bowl whisk together egg yolks and ½ cup of sugar, for about 5 minutes.


Beat Egg Whites

Sift flour and salt. In another  bowl with whisk attachment, beat egg whites at medium low speed until foamy.


Whisk until Stiff Peaks

Add ½ cup sugar and continue to whisk until stiff peaks, gradually increasing the speed to medium high.


Fold Egg Whites

Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. 


Add the Flour

Add the remaining egg whites and gently fold until smooth. Add sifted flour into the batter in 3 stages. Whisk well.


Bake the Cake

Pour the batter into prepared pan and smooth the top. Bake the cake for about 40 minutes.


Refrigerate the Cake

Let the cake cool for 5 minutes. Then invert onto a cooling rack. Cool completely. Wrap with plastic wrap and refrigerate.



In a bowl mix together gelatin powder and water. In a saucepan, combine raspberries and sugar.


Cook the jello

Cook until sugar is melted, stirring frequently and mashing the berries. Stir in gelatin and cook until the gelatin is melted.



Run the mixture through a sieve to remove seeds. Divide the mixture into the pans. Refrigerate for 2-3 hours.


Slice the Cake

To assemble the cake, slice the cake into 3 even layers. Place the bottom cake layer on a serving platter.


Pipe the Cream Cheese

Brush on 1/3 of chilled simple syrup evenly on the cake. Pipe the cream cheese frosting all over and smooth it with an offset spatula.


Place the Raspberry Jello

Place the raspberry jello in the middle. Pipe frosting around the jello. Pipe frosting over the jello and spread evenly.


Coat the Entire Cake

Place the next cake layer and repeat. Place the top cake layer upside down. Coat the entire cake with frosting.


Decorate the Cake

Mix the remaining cream cheese frosting with freeze-dried raspberry powder and decorate the cake as desired.