Raspberry Topped Fluffy Cake Recipe


  • 150ml of SodaStream sparkling water

  • 225g of unsalted softened butter

  • 225g of caster sugar

  • 3 large eggs

  • 1/2 zested lemon

  • 1 teaspoon vanilla

  • 225g self-rising flour

  • 1 pinch of salt

  • 400ml thickened cream, for topping

  • Raspberries, for decoration

  • Icing sugar, for dusting


  • To prepare the SodaStream Sparkling Water: Fill a 1 Liter Sodastream bottle with cold water and carbonate

  • Preheat oven to 180°C. Butter and flour the base of two 20cm springform cake pans

  • Using an electric blender, cream the butter and sugar together until smooth

  • Add eggs one at a time and blend until the mixture is well combined, scraping down the sides of the bowl after each egg is added

  • Add lemon zest, vanilla, flour, and salt

  • Add sparkling water to the mixture and using a handheld whisk, mix until combined

  • Divide mixture evenly between two pans

  • Bake pans in the centre of the oven for 25-30 minutes, or until a skewer inserted into the middle of each cake comes out clean

  • Remove from the oven and let cool for 10 minutes. Run a knife around edges of the pan and remove cakes to cool on a wire rack

  • Using a long-bladed serrated knife cut the top off one of the cakes to make it flat. Place it as the base layer of the cake

  • Spread an even layer of whipped cream over the top, then layer on the other sponge cake

  • Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar

Ready to try something delicious?