sponge cake with fresh raspberries and cream

Jim Fobel's Sponge Cake with fresh raspberries and cream

I started out the day thinking I was going to use up an abundance of fresh cilantro growing in our garden in a mexi meal for dinner. 


Plans quickly changed when My mom said she was inspired to cook pasta and a sponge cake. I love pasta....and cake! I cannot turn a meal down that is cooked by my mom that includes pasta and cake.


Here is a quote from my moms FB today- 


"Sadly, yesterday my food intake consisted of 2 toasted marshmallows, 2 of Kary's yummy meat/cabbage pies (small) + several 'high chews'...today I got inspired to cook....Ina's Bolognese, with orecchiette pasta, garlic/cheesy bread & 4 layer homemade sponge filled with raspberries & whipped cream. I will have the Flour Pot proprietor post a picture later..."


Jim Fobel's cake is moist, light, airy, tender crumbed, lightly sweetened, with fresh raspberries. It almost reminded me of one of my favorite white cakes, Tres leche which my mom also makes a few times a year.


You can make it with any fresh berries you have on hand. Even nice preserves swirled through the cream would be amazing.


The recipe comes from this classic cookbook from Jim Fobel. My mom and I both own copies of his book. Everything in it is delicious. It's an oldie but worth adding to your cookery collection. 


You can buy a copy at this link for a few bucks, the price of two lattes.

Jim Fobel's Old-Fashioned Baking Book