Raspberry sponge cake
Raspberry sponge cake

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, raspberry sponge cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Raspberry sponge cake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Raspberry sponge cake is something that I have loved my entire life. They are nice and they look fantastic.

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

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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.

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