Raspberry sponge cake
Raspberry sponge cake

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, raspberry sponge cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Raspberry sponge cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Raspberry sponge cake is something that I’ve loved my whole life. They are 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 get started with this recipe, we must first prepare a few components. You can cook raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Raspberry sponge cake:
  1. Prepare 280 g softened butter
  2. Get 280 g caster sugar
  3. Prepare 4 large eggs
  4. Prepare Vanilla extract
  5. Get 280 g ground almonds
  6. Get 280 g self raising flour
  7. Take 2 tsp baking powder
  8. Get 6 tbsp milk
  9. Prepare 300 g fresh raspberries
  10. Get Seedless raspberry jam
  11. Make ready Buttercream
  12. Make ready 140 g icing sugar
  13. Take 100 g softened butter
  14. Prepare Vanilla extract

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. 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.

Instructions to make Raspberry sponge cake:
  1. Preheat the oven to 160°c fan.
  2. Line two 20cm cake tins with greaseproof paper. Loose bottom tins if possible.
  3. Put the butter and caster sugar into a large mixing bowl and whisk until pale and fluffy.
  4. 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.
  5. Add the ground almonds to the bowl and gently fold them into the mixture with a spoon until fully combined.
  6. 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.
  7. Add the milk to the bowl and fold into the mixture gently.
  8. 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.
  9. Add the raspberries to the bowl and fold into the mixture. The mixture should be fully light pink with no yellow mixture left.
  10. 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.
  11. Take the cakes out of the tins. Turn them out onto a plate and then transfer them to a wire cooling rack.
  12. 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.
  13. 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.

Time Glaze or no glaze, just make this cake. The ingredients for Angostura Bitters are a closely guarded secret. This sponge cake uses Delia's all-in-one method. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

So that’s going to wrap this up for this special food raspberry sponge cake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!