Classic Sponge Cake With Raspberries And Cream Filling Recipes

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

RASPBERRY-CREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
• Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING

Steps:

• You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
• Pre-heat the oven to gas mark 3/325F/170°C.
• In a large mixing bowl, sift in the flour and baking powder.
• Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
• The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
• Now divide the mixture between the 2 prepared tins and level it.
• Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
• To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
• Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
• Carefully peel off the base papers and leave the sponges to get completely cold.
• For the filling, beat the double cream till soft peak.
• Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
• Spread the remaining cream and drizzle the rest of the jam.
• Place the second layer on top, press very lightly to sandwich everything together.
• Lightly dust the top of the cake with icing sugar before serving.

COPYCAT 'CLASSIC SPONGE CAKE!'

Steps:

• Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
• Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
• Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
• Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
• Then serve.

RASPBERRY AND CREAM ROULADE

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.