Exactly how to Prepare Yummy Raspberry sponge cake

Raspberry sponge cake. Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. Fresh and delicious raspberry sponge cake is always a good idea. The Raspberry Sponge Cake recipe out of our category Berry Cake!

It was one of I was originally going to make traditional Victoria Sponge Cake with raspberry jam and whipped. 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. You can prepare Raspberry sponge cake using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Raspberry sponge cake

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

Pudding filled cupcakes with ice cream. Piece of Layered Vanilla, Raspberry, Peach Mousse Cake, covered with colored velvet spray. Sponge cake with raspberries turns out to be very tender, tasty and airy. It is not too difficult to prepare it, it will perfectly decorate any holiday table or simply diversify family tea drinking.

Raspberry sponge cake detailed

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. As an Amazon Associate I earn from qualifying purchases. This is my all time favorite cake in the world. I grew up eating this type of cake.