Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, raspberry sponge cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Raspberry sponge cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Raspberry sponge cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Raspberry sponge cake:
- Get 280 g softened butter
- Get 280 g caster sugar
- Get 4 large eggs
- Prepare Vanilla extract
- Get 280 g ground almonds
- Prepare 280 g self raising flour
- Take 2 tsp baking powder
- Make ready 6 tbsp milk
- Get 300 g fresh raspberries
- Make ready Seedless raspberry jam
- Take Buttercream
- Prepare 140 g icing sugar
- Make ready 100 g softened butter
- Take Vanilla extract
Pudding filled cupcakes with ice cream. Sponge cake with raspberries turns out to be very tender, tasty and airy. It is not too difficult to prepare it, it will perfectly decorate any holiday table or simply diversify family tea drinking. This Sponge Cake is light and airy and is filled with a delicious raspberry whipped cream.
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.
It is rolled and then sliced so each piece has a lovely pinwheel design. Time Glaze or no glaze, just make this cake. The ingredients for Angostura Bitters are a closely guarded secret. 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.
So that’s going to wrap it up with this exceptional food raspberry sponge cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
