Italian Cake's

Hazelnut Sponge Cake with Raspberries

A deliciously light fluffy sponge with a subtle nutty flavour!

Servings:  12 generous portions


  • 7 medium eggs, separated
  • 150 g (1 cup) hazelnuts, toasted and ground medium
  • 220 g (just over 1 cup) cane sugar, ground to caster sugar consistency
  • 60 g (half cup) all purpose flour
  • 1 teaspoon baking powder
  • Salt, butter and parchment paper
  • 250 ml (1 cup) fresh cream
  • 1 tablespoon powdered (icing) sugar
  • 250 g (2 cups) raspberries
  • 4 tablespoons strawberry or raspberry jam
  • Small meringues (optional)
  • Extra cream, raspberries and meringues to decorate lavishly (optional)


  1. Preheat the oven to 175°C (345° F) if fan-assisted or 180°C (355°F) if not.
  2. Cover the bottoms of two 24 cm (9 inch) spring-form cake tins with parchment paper. Butter the sides of the tins.
  3. Cream together the sugar with the egg yolks.
  4. Add the sifted flour, baking powder and ground hazelnuts.
  5. In another bowl, beat the egg whites with a pinch of salt until stiff.
  6. Fold the egg whites into the mixture carefully.
  7. Divide between the two cake tins and bake for 15 minutes.
  8. When the sponges are cooked, allow to cool.
  9. Once cool, place on a work surface next to one another.
  10. Add some warm water to the jam to loosen it up and brush onto the inside of each cake with a brush.
  11. Whip the cream with the powdered sugar, add raspberries and coarsely broken up meringue (optional).
  12. Place on one of the sponges and put the other sponge on top.
  13. If you like, you can now decorate the cake with more lightly whipped cream, raspberries and meringues.



Source and pictures




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