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- cook: 0 hr
- total: 0 hr
Summary
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.
Ingredients
- 6 tablespoons unsalted butter, plus more for pans
- 2/3 cup cake flour, sifted, plus more for pans
- 1 teaspoon pure vanilla extract
- 5 large eggs
- 1/2 cup plus 2 tablespoons superfine sugar
- 1/2 cup cornstarch
- 1 cup raspberries
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Fresh raspberries, for topping (optional)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 606 % Daily Value *
- Total Fat: 45 g 69.06%
- Saturated Fat: 28 g 140.68%
- Trans Fat: 2 g %
- Cholesterol: 129 mg 42.95%
- Sodium: 81 mg 3.36%
- Calcium: 54 mg 5.45%
- Potassium: 79 mg 2.25%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.94%
- Zinc: 0 mg 0%
- Total Carbohydrate: 50 g %
- Dietary Fiber: 1 g 5.39%
- Sugar: 32 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 31.84%
- Vitamin C 8.46%
- Vitamin D 9.45%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat9
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs2
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq