Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, raspberry sponge cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have raspberry sponge cake using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry sponge cake:

1. Take 280 g softened butter
2. Get 280 g caster sugar
3. Take 4 large eggs
4. Prepare Vanilla extract
5. Take 280 g ground almonds
6. Make ready 280 g self raising flour
7. Prepare 2 tsp baking powder
8. Take 6 tbsp milk
9. Get 300 g fresh raspberries
10. Take Seedless raspberry jam
11. Make ready Buttercream
12. Prepare 140 g icing sugar
13. Make ready 100 g softened butter
14. Make ready Vanilla extract

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Instructions 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.

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