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  • Quick
  • Easy
  • Makes 14 Items
  • 20 mins cook

Mini raspberry sponge cakes

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Mini raspberry sponge cakes, sugar recipe, brought to you by Australian Women's Weekly


Mini raspberry sponge cakes

  • 450 g rectangular double sponge cake
  • 1 tbsp orange-flavoured liqueur
  • 1/3 cup (110g) raspberry jam
  • 60 g raspberries

Glacé icing

  • 1 cup (160g) pure icing (confectioners') sugar
  • 1 tbsp lemon juice
  • 1 tbsp water, approximately


Mini raspberry sponge cakes

  1. Make glacé icing. Sift icing sugar into a medium bowl, stir in juice with a wooden spoon until icing is of a spreadable consistency, adding the water as needed.
  2. Place cakes upside-down on a board. Using a 5cm (2-inch) cutter, cut seven rounds from each cake. Split rounds in half, brush the cut surface of each base with liqueur, then spread with jam. Sandwich together with sponge tops.
  3. Drizzle icing over each cake, top with berries.
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