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Sky High Flower Sponge


1 cup soft unsalted butter

¾ cup sugar

1 teaspoon vanilla extract

4 large eggs

1 ⅓ cups self-raising flour

2 tablespoons cornstarch

1 teaspoon baking powder

3-4 tablespoons milk

2 20cm cake pans (greased and lined with baking paper)



2-4 tablespoons raspberry or other jam

250g of raspberries or berries of choice

½ cup heavy cream



Preheat oven to 180°C.

Combine all ingredients except milk into a food processor and mix until batter is smooth. Then pulse, pouring the milk gradually through the funnel till your cake mixtures a soft consistency.

Pour the batter into the prepared pans and bake for about 25 minutes, until the cakes are springy to touch on top and cake tester comes out clean. Leave the cakes in their pans on a wire rack for 10 minutes before turning out and leaving to cool completely.

Put one layer on a plate, right way up, spread jam and scatter the fruit on top. Whip the cream till its thickened but still soft and spread over the fruit. Sit the other cake on top.

Ice cake with Floral Butter Cream and decorate with Petite Ingredient Edible Flowers.