Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, raspberry sponge cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This light summer dessert is a family favorite. Fresh and delicious raspberry sponge cake is always a good idea.
Raspberry sponge cake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Raspberry sponge cake is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Raspberry sponge cake:
- Prepare 280 g softened butter
- Take 280 g caster sugar
- Prepare 4 large eggs
- Get Vanilla extract
- Get 280 g ground almonds
- Take 280 g self raising flour
- Take 2 tsp baking powder
- Prepare 6 tbsp milk
- Prepare 300 g fresh raspberries
- Take Seedless raspberry jam
- Prepare Buttercream
- Take 140 g icing sugar
- Prepare 100 g softened butter
- Take Vanilla extract
Piece of Layered Vanilla, Raspberry, Peach Mousse Cake, covered with colored velvet spray. Sponge cake with raspberries turns out to be very tender, tasty and airy. Covered in whipped cream and juicy raspberries, this delicious sponge cake is showstopping masterpiece. Watch how to make Woman's Weekly almond and raspberry sponge cake.
Instructions to make Raspberry sponge cake:
- Preheat the oven to 160°c fan.
- Line two 20cm cake tins with greaseproof paper. Loose bottom tins if possible.
- Put the butter and caster sugar into a large mixing bowl and whisk until pale and fluffy.
- Add the eggs to the bowl and whisk until fully combined, being sure not to over whisk. Then add 1 tsp vanilla extract and whisk again.
- Add the ground almonds to the bowl and gently fold them into the mixture with a spoon until fully combined.
- Sift the flour and baking powder into the bowl and again fold with a spoon until fully combined. The mixture will be very thick at this point, don't worry.
- Add the milk to the bowl and fold into the mixture gently.
- Wash the raspberries, chop them into small pieces and put them in a small bowl. Add 1 heaped tbsp self raising flour and mix until combined.
- Add the raspberries to the bowl and fold into the mixture. The mixture should be fully light pink with no yellow mixture left.
- Divide the mixture evenly between the two tins. Put into the oven for 30-35 minutes. Check if it's cooked by inserting a knife into the cakes, if it comes out with just raspberry juice but no batter then it's cooked. The cake should also spring back when lightly pressed.
- Take the cakes out of the tins. Turn them out onto a plate and then transfer them to a wire cooling rack.
- While the cakes are cooling make the buttercream. Simply whisk together the butter and icing sugar until thick and creamy. Add 1 tsp vanilla extract and whisk again. Set aside until the cakes are cool, don't put it into the fridge or the butter will set and it will be very hard to spread.
- Put one cake onto a plate. Spread the buttercream over that cake and then spread your desired amount of jam over the buttercream. Place the other cake on top. Dust with icing sugar and serve.
Sponge cakes can be made using the creaming method, the whisking method or by adding the cake ingredients to the batter in stages. Flour, eggs, fat and sugar are combined and baked to form a light. This Sponge Cake is light and airy and is filled with a delicious raspberry whipped cream. It is rolled and then sliced so each piece has a lovely pinwheel design. Raspberry Passionfruit Sponge Cake. ⋆ Add to collection.
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