Raspberry And Lemon Sponge Cake Food

RASPBERRY AND LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
• Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk. Add another egg and beat again, then repeat until you have added all 4 eggs. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
• Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don't push out the air from the mixture.
• With a spoon, divide the mixture between the tins. Bake for 20-25 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
• Make the icing. Cut the lemons in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
• To make the filling, put the cream in a clean bowl and whip until soft peaks form. Mix in the jam so you have a swirled effect rather than fully combined. Spread the cream onto one of the cakes and top with the other cake. Dust with icing sugar, and top with fresh raspberries.

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.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON AND RASPBERRY POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
• While the cakes cool, you can make the frosting.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
• Stir the dry ingredients together and slowly mix them into the yolks.
• In a separate bowl, whip the whites until stiff then fold them into the batter.
• Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
• To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

LEMON-RASPBERRY SORBET CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
• Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
• Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
• Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

RASPBERRY & LEMON POLENTA CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
• Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
• Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins - the cake won't look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
• When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

LUSCIOUS LEMON & RASPBERRY SANDWICH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
• Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
• Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.