Easiest Way to Make ❣ Perfect Raspberry sponge cake Recipes 🍮 by Clare Smyth

How to Making Recipes Raspberry sponge cake using 14 ingredients and 13 steps

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Who can resist a cake made with fresh raspberries? TOP of Raspberry Sponge Cake Recipe. This Sponge Cake is light and airy and is filled with a delicious raspberry whipped cream. Covered in whipped cream and juicy raspberries, this delicious sponge cake is showstopping masterpiece.

➽ 280 g softened butter.
➽ 280 g caster sugar.
➽ 4 large eggs.
➽ Vanilla extract.
➽ 280 g ground almonds.
➽ 280 g self raising flour.
➽ 2 tsp baking powder.
➽ 6 tbsp milk.
➽ 300 g fresh raspberries.
➽ Seedless raspberry jam.
➽ Buttercream.
➽ 140 g icing sugar.
➽ 100 g softened butter.
➽ Vanilla extract.

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. Covered in whipped cream and juicy raspberries, this delicious sponge cake is showstopping masterpiece. Watch how to make Woman's Weekly almond and raspberry sponge cake. This raspberry layer cake has three layers of raspberry flavoured chocolate sponge, sandwiched together using raspberry flavoured butter cream and fresh raspberries.

Preheat the oven to 160°c fan..
Line two 20cm cake tins with greaseproof paper. Loose bottom tins if possible..
Put the butter and caster sugar into a large mixing bowl and whisk until pale and fluffy..
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..
Add the ground almonds to the bowl and gently fold them into the mixture with a spoon until fully combined..
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..
Add the milk to the bowl and fold into the mixture gently..
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..
Add the raspberries to the bowl and fold into the mixture. The mixture should be fully light pink with no yellow mixture left..
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..
Take the cakes out of the tins. Turn them out onto a plate and then transfer them to a wire cooling rack..
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..
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..

Raspberry sponge cake - 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. Covered in whipped cream and juicy raspberries, this delicious sponge cake is showstopping masterpiece. Watch how to make Woman's Weekly almond and raspberry sponge cake. This raspberry layer cake has three layers of raspberry flavoured chocolate sponge, sandwiched together using raspberry flavoured butter cream and fresh raspberries.