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How to Prepare Appetizing Raspberry sponge cake

Raspberry sponge cake. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. This flavorful, fresh raspberry cake is super moist and drool-worthy. Your friends and family will rave about how delicious this raspberry cake recipe is.

Raspberry sponge cake In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. In a large mixing bowl, sift in the flour and baking powder. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy. You can cook Raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Raspberry sponge cake

  1. You need 280 g of softened butter.
  2. You need 280 g of caster sugar.
  3. You need 4 of large eggs.
  4. You need of Vanilla extract.
  5. You need 280 g of ground almonds.
  6. You need 280 g of self raising flour.
  7. Prepare 2 tsp of baking powder.
  8. You need 6 tbsp of milk.
  9. You need 300 g of fresh raspberries.
  10. You need of Seedless raspberry jam.
  11. Prepare of Buttercream.
  12. Prepare 140 g of icing sugar.
  13. Prepare 100 g of softened butter.
  14. Prepare of Vanilla extract.

Line the bases with baking parchment. Beat together the butter, caster sugar and a pinch of salt until. Dust the raspberry sponge cake with sugar and decorate with raspberries. This light raspberry sponge cake works beautifully with the tangy raspberry and cream filling.

Raspberry sponge cake instructions

  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..

Filled and topped with fresh juicy summer fruits, it makes an impressive centrepiece for any afternoon tea or alfresco gathering. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients. Raspberry Layer Cake with Cream Cheese Frosting. Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits.