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.

ROSEWATER & RASPBERRY SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1 tsp flour. Add the vanilla extract, mix in half the flour, then fold in the rest.
• Divide the mixture between the cake tins and bake for 20-25 mins - a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
• Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater as you go, then fold in the jam, being careful not to over-mix.
• Place one of the sponges on a serving plate and top with the cream mixture. Scatter with the raspberries, then top with the other sponge.
• For the icing, mix together the icing sugar, 2 tbsp water and the rosewater, and stir in the juice from a few crushed raspberries. Drizzle over the cake, arrange the rose petals and the remaining raspberries on top and dust with icing sugar.

ALL-IN-ONE SPONGE CAKE WITH RASPBERRY AND MASCARPONE CREAM

Steps:

• Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook - don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

HOMEMADE CREAM-FILLED SPONGE CAKES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
• Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
• Spray the forms with cooking spray, and place onto a baking sheet.
• Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• Beat in yellow cake mix on medium speed for 2 minutes.
• Beat in the vanilla pudding mix until smooth, about 3 minutes more.
• Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• Mix in the marshmallow fluff, beating on high speed until light and airy.
• Spoon frosting into a pastry bag equipped with a round pastry tip.
• Remove the cakes from the baking forms.
• With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
• For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
• Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
• Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

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.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper.
• In a small bowl, toss together the flour, baking powder and salt. Set aside.
• Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar for 3-4 minutes until pale and fluffy.
• Add in the eggs, one at a time and mixing well in between. With the mixer on low, stir in half of the flour mixture. Add in the milk and mix for a few seconds to loosen up the batter, then stir in the rest of the flour until just combined.
• Divide the batter between the prepared pan. Spread and smooth out the surface. Bake for 25 minutes or until tops are lightly browned and springs back when gently pressed. Let cool completely before assembling.
• Meanwhile, whip the heavy cream, sugar and vanilla until soft to medium peaks form.
• Once cake is completely cooled, trim the dome of one of the cakes if needed, then spread the jam, followed by half of the whipped cream. Scatter with raspberries and spread the rest of the cream on top.
• Layer with the second cake, press down gently and dust with powdered sugar. Slice and serve with a nice cup of tea.