Raspberry sponge cake
Raspberry sponge cake

Good day everyone, this time we will provide you with raspberry sponge cake recipes of dishes which are simple to grasp. We are going to share with you the recipes that you are looking for. I’ve made it many occasions and it is so delicious that you simply guys will find it irresistible.

Enjoy a berry nice slice of this raspberry sponge cake by Aleksandra Boruch! Learn how to make a gorgeous raspberry sponge cake with this straightforward step-by-step recipe. It's a simple yet stunning dessert!

Raspberry sponge cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Raspberry sponge cake is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry sponge cake using 14 ingredients and 13 steps. Here is how you can achieve it.

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

Place one sponge half on a serving plate. Repeat layering with remaining sponges, jam and cream, finishing with a sponge layer. Spread remaining cream over top and side. Place coconut in a snap-lock bag.

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.

Add a few drops of colouring. Tips for Raspberry Roll Cake Success: The most important and crucial step for sponge roll cakes is rolling the cake immediately once it is removed from the oven. The cake should be rolled with the kitchen linen (so that the cake is not touching itself). Dust a large kitchen linen (preferably a linen tea towel) generously with confectioner's sugar and invert the cake confidently and quickly. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture.

Above is the best way to cook raspberry sponge cake, very straightforward to make. Do the cooking levels correctly, loosen up and use your heart then your cooking will likely be scrumptious. There are many recipes that you may attempt from this website, please find what you want. Should you like this recipe please share it with your friends. Pleased cooking.