Raspberry sponge cake
Raspberry sponge cake

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, raspberry sponge cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Raspberry sponge cake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Raspberry sponge cake is something that I have loved my whole life. They are fine and they look wonderful.

A Victoria Sponge cake is true Britsh classic, right at the heart of our baking history and the A classic raspberry Victoria sponge with layers of golden fluffy cake, fruity raspberry jam, vanilla whipped. Thermomix Raspberry Victoria Sponge cake is the queen of afternoon tea cakes. Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream.

To get started with this particular recipe, we must 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:
  1. Get 280 g softened butter
  2. Take 280 g caster sugar
  3. Make ready 4 large eggs
  4. Prepare Vanilla extract
  5. Prepare 280 g ground almonds
  6. Get 280 g self raising flour
  7. Take 2 tsp baking powder
  8. Make ready 6 tbsp milk
  9. Make ready 300 g fresh raspberries
  10. Get Seedless raspberry jam
  11. Make ready Buttercream
  12. Take 140 g icing sugar
  13. Make ready 100 g softened butter
  14. Prepare Vanilla extract

Pudding filled cupcakes with ice cream. Piece of Layered Vanilla, Raspberry, Peach Mousse Cake, covered with colored velvet spray. Adorable light and airy Victoria Sponge Cupcakes filled with raspberry jam and topped with buttercream frosting. But Tammy's favorite dessert by far was Victoria sponge cake.

Steps 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.

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. Fresh and delicious raspberry sponge cake is always a good idea. This raspberry layer cake has three layers of raspberry flavoured chocolate sponge, sandwiched together using raspberry flavoured butter cream and fresh raspberries. In Norway, we fill this cake often with, raspberry jam, homemade vanilla cream, and a light This sponge cake is made without any →baking powder or →baking soda, it gets its rise from whipping.

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