Raspberry sponge slices

Recipe by:

These raspberry sponge slices are simple to make, and even easier to enjoy

Raspberry sponge slices

Serves

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People

Time Prep

30

Minutes

Time Cooking

20

Minutes

CUISINE

Irish

COURSE

Baking

Method

  1. And To Square Line 180°c Two With Preheat Tins Inch Oven Parchment Your 8

  2. To And The Butter Make Fluffy And Pale Until Light Beat Sponge, And The Very Sugar

  3. Whisk And The Lightly Vanilla The With Eggs Zest

  4. 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

  5. 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

  6. Once Place Cool A Each Cool Rack Handle, Onto Pletely To To Wire Cake Enough

  7. And The Sugar Cool Set Glaze, Has To The Liqueur Then Pletely Make Melted And Aside To Sugar It Heat Gently Until Very The

  8. 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

  9. 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

  10. 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

  11. 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

  1. Parchment 180°c 8 Inch With And Two Oven Preheat Line Square To Tins Your

  2. Light Very Butter Sugar To The The Make And Until Pale Beat Sponge, And And Fluffy

  3. The The Lightly Whisk Vanilla Eggs Zest With And

  4. 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

  5. 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

  6. To Onto Handle, Enough Each To Cake Rack A Place Cool Once Wire Pletely Cool

  7. Make To Liqueur Heat Sugar Aside The Cool To Until Very Gently Glaze, Has The And Set It Then The Pletely Melted Sugar And

  8. 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

  9. 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

  10. 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

  11. 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