Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This light summer dessert is a family favorite. Who can resist a cake made with fresh raspberries?

Follow my easy recipe to make this delicious yet healthy and nutritious sponge cake with raspberries. Great for baby led weaning and toddlers because it is. Raspberry Sponge Cake The best season for making berry cakes is here and what's best than fluffy and moist sponge cake topped with fresh raspberries The Raspberry Sponge Cake recipe out of our category Berry Cake!

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, raspberry sponge cake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Raspberry sponge cake is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. Raspberry sponge cake is something which I have loved my entire life. They are fine and they look wonderful.

Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This light summer dessert is a family favorite. Who can resist a cake made with fresh raspberries?

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

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. 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.

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..

Pudding filled cupcakes with ice cream. Piece of Layered Vanilla, Raspberry, Peach Mousse Cake, covered with colored velvet spray. Fresh and delicious raspberry sponge cake is always a good idea. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Next time just back ground music and step by step instructions.

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