Raspberry sponge cake. The Raspberry Sponge Cake recipe out of our category Berry Cake! Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Raspberry roll cake – vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream.
Lemon sponge cake is like having a variety of tastes, textures, and strange fruit flavors. Make some really delicious raspberry scones in this cute cooking game. Mix all the ingredients and have a lot of. You can cook Raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook that.
Ingredients of Raspberry sponge cake
- You need 280 g of softened butter.
- You need 280 g of caster sugar.
- It’s 4 of large eggs.
- Prepare of Vanilla extract.
- You need 280 g of ground almonds.
- You need 280 g of self raising flour.
- It’s 2 tsp of baking powder.
- You need 6 tbsp of milk.
- You need 300 g of fresh raspberries.
- Prepare of Seedless raspberry jam.
- Prepare of Buttercream.
- You need 140 g of icing sugar.
- You need 100 g of softened butter.
- It’s of Vanilla extract.
Raspberry Sponge Cake The best season for making berry cakes is here and what's best than fluffy and moist sponge cake topped with fresh raspberries 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. Vanilla sponge cake filled with mascarpone cream and raspberry compote, covered with white chocolate buttercream. Who can resist a cake made with fresh raspberries?
Raspberry sponge cake instructions
- 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..
TOP of Raspberry Sponge Cake Recipe. 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. Slathered in Lemon Cream Cheese Frosting, it's so flavorful. This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese frosting.
