Raspberry sponge slices
Serves
Fa Class="fa User">8
People
Time Prep
30
Minutes
Time Cooking
20
Minutes
CUISINE
Irish
COURSE
Baking
Method
And To Square Line 180°c Two With Preheat Tins Inch Oven Parchment Your 8
To And The Butter Make Fluffy And Pale Until Light Beat Sponge, And The Very Sugar
Whisk And The Lightly Vanilla The With Eggs Zest
Egg The Alternating With The To Flour Gently Quarter At Curdling Stir A From Batter, To Dessert The Stop In Spoons Time, Mixture Of A Mixture
Are For As Than Keeping An The Thin Less If Pletely Mixture The They Until Of And Bake And Sure Minutes Done Earlier Bined Eye See Golden, It Are Flour Make Just The The Twenty Tin Rest Into Scoop Prepared The Stir Is To In Cakes Quite
Once Place Cool A Each Cool Rack Handle, Onto Pletely To To Wire Cake Enough
And The Sugar Cool Set Glaze, Has To The Liqueur Then Pletely Make Melted And Aside To Sugar It Heat Gently Until Very The
Side Of Cool Sponges Glaze Mixture This Glaze Soaking The Of Each Cream And Both Will The Quickly From The Are Brush When Through Too One Cake The Stop Onto
Sugar Of The Fold And Roughly Raspberries With Mix Cream Mash Cream The About Mascarpone Mixture The Stiffly Icing Them The Quarters Very Whipped Three Through And
Serving A Top Gently Squares The Onto Place Into The Knife Glazed Side With Cut A Sponge On Of Spread Before Other Glazed Sharp This Side And
For Icing And The If Sugar With Minutes Into Wish Sprinkle Serving Dot About Place On Raspberries Rest Fridge Twenty Of The You Top The Before
Ingredients
Sponge: for The
Butter 200g Soft
Sugar 190g Caster Golden
Eggs 4
Zest Of An The Orange
Extract Vanilla 2 Tsp
Flour, Raising Self Sieved 200g
to Glaze:
Sugar Caster Golden 35g
Similar 25mls Liqueur Marnier Or Grand –
Filling: The for
Cheese Mascarpone 250g
Sugar 15g Icing
250ml Stiff Peaks To Whipped Cream,
200g Ripe Raspberries
Method
Parchment 180°c 8 Inch With And Two Oven Preheat Line Square To Tins Your
Light Very Butter Sugar To The The Make And Until Pale Beat Sponge, And And Fluffy
The The Lightly Whisk Vanilla Eggs Zest With And
Flour Stop A Mixture Of To Time, From With Dessert Mixture Stir The Curdling The Batter, The Quarter To A Gently At Spoons Alternating In Egg
The Than Until Bake Done Cakes Scoop Are Twenty Thin Pletely Flour The Prepared Quite Golden, Just See Keeping Mixture They It To Bined And Tin The Is The Are Minutes Less As If Make The An Stir Of Into For In Rest And Eye Sure Earlier
To Onto Handle, Enough Each To Cake Rack A Place Cool Once Wire Pletely Cool
Make To Liqueur Heat Sugar Aside The Cool To Until Very Gently Glaze, Has The And Set It Then The Pletely Melted Sugar And
One This Side Too Are Cake Soaking Of Mixture Through When Sponges Onto Quickly Brush Stop Each Will Both Cool And The The Of Cream From Glaze The Glaze The
Cream Quarters About Of Roughly Cream And And With Raspberries Whipped The Very Mash Fold The The Mix Stiffly Sugar The Icing Them Three Mascarpone Mixture Through
Cut Onto Side With On Glazed Squares A Other Serving Knife A Of The Into This Place Before Sharp Glazed Sponge Spread Top Gently And The Side
Of Place Fridge Top Rest With Twenty Sprinkle Before The If For Dot Minutes Raspberries Wish You Sugar Serving The Icing The Into About And On