Raspberry Cloud Cake

A light sponge topped with raspberry jam and creamy meringue.


Serves 6-8

Preparation Time

Cook time

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For the cake:

  • 170g butter, at room temperature
  • 170g caster sugar
  • 1 tablespoon of vanilla sugar
  • 3 eggs
  • 130g self-raising flour, sifted
  • 40g ground almonds
  • 100g raspberry jam

For the meringue

  • 75g egg white (approx 2 egg whites)
  • 150g caster sugar


To make the cake: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Beat the butter thoroughly, then add the sugar and vanilla sugar and beat well until light and airy. Add the eggs one at a time and beat well. Sift in the flour, add the ground almonds and beat the batter for a few minutes, then pour into the cake tin.

Bake for 25 to 30 minutes, reducing the temperature towards the end of cooking to 160°C/140°C/Gas Mark 2½ when the cake begins to brown. The cake is done when the centre springs back when pressed, or a when a skewer is inserted and comes out clean.

Allow the cake to cool, then remove from the tin. Spread the top with the raspberry jam.

For the meringue: Whisk the egg white until stiff peaks are formed. Add the sugar a little at a time, whisking the mixture until it is thick and glossy. The meringue should hold its shape when the bowl is tipped.

Spread the meringue over the jam and brown with a small blowtorch.