Raspberry Cinnamon Sponge Dessert Recipes

LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
• Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
• In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
• Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
• Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
• For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
• Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
• For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
• Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.

RASPBERRY-CINNAMON FRENCH TOAST

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

RASPBERRY-CINNAMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
• Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

RASPBERRY & CINNAMON SPONGE DESSERT

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat. Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.
• Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
• Add the flour and eggs and continue to blend until combined to a sticky batter.
• Add this batter to the raspberry sauce and stir through to mix completely.
• Place the skillet in the oven and bake for 20 minutes.
• To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
• This dessert is equally good served cold.

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.