Apple jelly and raspberry cream sponge

Recipe by:

A seasonal sponge sandwiched with apple jelly and whipped cream

Apple jelly and raspberry cream sponge

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Pre heat your oven to 180°C and line two 8-inch round tins with parchment.

  2. Beat the butter and sugar until light and fluffy.

  3. Stir the eggs, vanilla, and milk together. Slowly start adding this to the butter mixture. Add a spoon of flour if you see the mixture begin to separate. Combine well until smooth. Add in your flour until you have a smooth batter.

  4. Gently stir the raspberries into the batter and scoop it into your prepared tins. Bake for about 20 minutes until golden and the cakes are springy to touch.

  5. Allow to cool in the tin until cool enough to handle then turn out onto a wire rack to cool completely.

  6. Spread with the whipped cream and apply jelly onto one sponge just before serving, top with the other sponge.

Ingredients

  • For the cake:

  • 200g butter

  • 200g golden caster sugar

  • 4 eggs, lightly beaten

  • 1 tsp vanilla extract

  • 1 tbs milk

  • 200g self-raising flour, sieved

  • 150g raspberries, fresh or frozen

  • To decorate:

  • 3 tbsp apple jelly

  • 4 tbsp stiffly whipped cream

Method

  1. Pre heat your oven to 180°C and line two 8-inch round tins with parchment.

  2. Beat the butter and sugar until light and fluffy.

  3. Stir the eggs, vanilla, and milk together. Slowly start adding this to the butter mixture. Add a spoon of flour if you see the mixture begin to separate. Combine well until smooth. Add in your flour until you have a smooth batter.

  4. Gently stir the raspberries into the batter and scoop it into your prepared tins. Bake for about 20 minutes until golden and the cakes are springy to touch.

  5. Allow to cool in the tin until cool enough to handle then turn out onto a wire rack to cool completely.

  6. Spread with the whipped cream and apply jelly onto one sponge just before serving, top with the other sponge.

Execution Time: 0.312 s