Raspberry sponge slices
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
CUISINE
Irish
COURSE
Baking
Method
Preheat your oven to 180°C and line two square 8-inch tins with parchment.
To make the sponge, beat the butter and sugar until very pale and light and fluffy.
Lightly whisk the eggs with the zest and vanilla.
Gently stir in the egg mixture to the batter, a quarter at a time, alternating with dessert spoons of flour to stop the mixture from curdling.
Stir in the rest of the flour and make sure the mixture is completely combined. Scoop it into the prepared tin and bake for just less than twenty minutes until golden, keeping an eye to see if they are done earlier as the cakes are quite thin.
Once cool enough to handle, place each cake onto a wire rack to cool completely.
To make the glaze, very gently heat the sugar and liqueur until the sugar has melted and then set it aside to cool completely.
When both the cake and glaze are cool brush the glaze onto one side of each of the sponges. This will stop the cream mixture from soaking through too quickly.
Mix the stiffly whipped cream with the icing sugar and mascarpone. Very roughly mash about three-quarters of the raspberries and fold them through the cream mixture.
Before serving spread this onto a glazed side of the sponge and place the other glazed side on top. With a sharp knife cut gently into squares.
Place into the fridge for about twenty minutes. Sprinkle with icing sugar if you wish and dot the rest of the raspberries on top before serving.
Ingredients
For the sponge:
200g soft butter
190g golden caster sugar
4 eggs
the zest of an orange
2 tsp vanilla extract
200g self-raising flour, sieved
To glaze:
35g golden caster sugar
25mls Grand Marnier liqueur – or similar
For the filling:
250g mascarpone cheese
15g icing sugar
250ml cream, whipped to stiff peaks
200g ripe raspberries
Method
Preheat your oven to 180°C and line two square 8-inch tins with parchment.
To make the sponge, beat the butter and sugar until very pale and light and fluffy.
Lightly whisk the eggs with the zest and vanilla.
Gently stir in the egg mixture to the batter, a quarter at a time, alternating with dessert spoons of flour to stop the mixture from curdling.
Stir in the rest of the flour and make sure the mixture is completely combined. Scoop it into the prepared tin and bake for just less than twenty minutes until golden, keeping an eye to see if they are done earlier as the cakes are quite thin.
Once cool enough to handle, place each cake onto a wire rack to cool completely.
To make the glaze, very gently heat the sugar and liqueur until the sugar has melted and then set it aside to cool completely.
When both the cake and glaze are cool brush the glaze onto one side of each of the sponges. This will stop the cream mixture from soaking through too quickly.
Mix the stiffly whipped cream with the icing sugar and mascarpone. Very roughly mash about three-quarters of the raspberries and fold them through the cream mixture.
Before serving spread this onto a glazed side of the sponge and place the other glazed side on top. With a sharp knife cut gently into squares.
Place into the fridge for about twenty minutes. Sprinkle with icing sugar if you wish and dot the rest of the raspberries on top before serving.
