If you’re searching for a dessert that’s as light as a cloud yet bursting with flavor, this Cotton Soft Raspberry Cake is your answer. Known for its airy texture and delicate sweetness, this cake combines the tenderness of a Japanese-style sponge with the tart freshness of raspberries.
Perfect for tea time, brunch gatherings, or special celebrations, this recipe is simple enough for home bakers yet elegant enough to impress your guests. Every bite offers a soft, melt-in-your-mouth texture paired with the gentle zing of berries — a true harmony of flavor and finesse.
Ingredients
Makes one 8-inch round cake
- 1 cup (120g) cake flour (sifted)
- 5 large eggs (separated)
- 3/4 cup (150g) granulated sugar (divided)
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup (130g) fresh or frozen raspberries (plus extra for topping)
- Pinch of salt
Preparation Time
- Prep time: 20 minutes
- Baking time: 40 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 30 minutes
Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round pan with parchment paper. Do not grease the sides — this helps the cake rise properly.
2. Make the Batter Base
In a large bowl, whisk together the egg yolks, 1/4 cup sugar, oil, milk, and vanilla until smooth. Add sifted cake flour and a pinch of salt, whisking until no lumps remain.
3. Whip the Egg Whites
In a separate bowl, beat egg whites with lemon juice until foamy. Gradually add the remaining sugar and continue to beat until stiff peaks form.
4. Combine Gently
Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated. Do not overmix — you want to preserve the airiness.
5. Add the Raspberries
Gently fold in the raspberries. They will add subtle bursts of tangy flavor and moisture.
6. Bake
Pour the batter into the prepared pan. Tap gently on the counter to release air bubbles. Bake for 40 minutes, or until a skewer inserted in the center comes out clean.
7. Cool the Cake
Remove the cake and let it cool in the pan for 10 minutes. Invert onto a rack, peel off parchment, and allow it to cool completely.
8. Serve
Dust with powdered sugar or top with whipped cream and fresh raspberries for an elegant presentation.
Serving Suggestions
- Serve with a light raspberry coulis or lemon glaze for a fruity finish.
- Pair with green tea or espresso for a balanced flavor contrast.
- Layer with mascarpone or whipped cream for a soft celebration cake.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 190 |
| Protein | 5 grams |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 25 grams |
| Sugars | 15 grams |
| Fiber | 1 gram |
| Sodium | 70 milligrams |
Nutritional Notes:
- Eggs provide high-quality protein and structure for the airy texture.
- Raspberries add antioxidants, vitamin C, and a natural tangy sweetness.
- Cake flour keeps the crumb delicate and light.
- Low in butter, this cake is lighter than traditional sponge cakes.
Tips for Success
- Ensure all ingredients are at room temperature for best volume.
- Sift the flour twice to achieve the finest, softest texture.
- Do not overfold the egg whites — this is the secret to that signature cotton softness.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
The Cotton Soft Raspberry Cake is the perfect blend of lightness and flavor — fluffy, moist, and delicately fruity. It’s a dessert that proves elegance doesn’t require complex steps, only care and quality ingredients.
Whether enjoyed with afternoon tea or as a show-stopping dessert, this raspberry delight will win hearts with its melt-in-your-mouth texture and natural sweetness.