Super Raspberry Sponge Cake | Modern Mummy

Tuesday, 3 July 2012

Super Raspberry Sponge Cake

This post also includes a recipe to make your own super quick and easy raspberry jam!

Last week we visited Garsons Farm, a pick-your-own farm close to where we live that we like to go to a lot. We had a great day - with lots of unexpected sunshine! - and managed to come away with baskets full of delicious fresh fruit and veg.




One thing we picked lots of was raspberries and strawberries! We ate the strawberries in a huuuuuuuge fruit salad the same day (they're hard to resist when they're ginormous and juicy and you've picked them yourself!) but we wanted to save the raspberries to make our own jam, which is exactly what we did today!

Making jam doesn't require special equipment or take an entire day. In actual fact it, if you only want to make a small quantity, it is super fast to make and only requires two ingredients - fruit and sugar. Regular granulated sugar is fine, although you can get special jam making sugar (which has added pectin in it to help the jam set). I won't spend ages talking you through the recipe as there really is no need, but here it is in a nutshell.

You need the same ratio of sugar to fruit, eg 300g of sugar and 300g of chopped strawberries/blackberries/raspberries. Place the fruit in a saucepan and cook over a low heat for 2-3minutes, stirring until it starts to turn to mush! Add the sugar and carry on stirring until it has all dissolved. Then turn the heat UP and leave it to its own devices for ten minutes. The jam should be bubbling vigorously! To test whether it's ready, use a teaspoon to spoon a small amount out, leave to cool for a few seconds, and then push it with your finger tip. If it is starting to firm and wrinkles a bit then it is READY! If not, then carry on heating it and re-testing for a minute or two at a time.



If you are using your jam straight away then transfer it to a bowl to cool; if you want to keep it to eat another day then pour into sterilised jars, seal with a wax disc and leave somewhere cool and dark for up to three weeks.


This rainy weather is really starting to get me down, and one thing that cheers me up on a miserable day is baking, so today we decided to make a delicious raspberry sponge cake, with freshly whipped cream and home made jam. 


What you need.

Wooden spoon/mixer
Mixing bowl
2x greased/lined cake tins


Ingredients.
For the sponges:
6oz self-raising flour
6oz caster sugar
6oz butter (softened)
tsp baking powder
3x eggs
A handful of raspberries (optional - but used to turn the sponge PINK!)

For the filling:
200ml double cream
3oz icing sugar
Jam (either home made or shop bought)


What to do.
Preheat the oven to Gas Mark 4/180c (it's always the same temp for cake baking!)
Mix all the sponge ingredients together - if you are doing this by hand, make sure the butter is really really soft. Add the raspberries last.

Divide the mixture between the two tins and put into the oven for 30-40minutes. Don't open the door before 30minutes or your sponges may sink!

Test to see if they are ready using a knife/skewer - the blade/skewer should come out clean!

Leave to cool.

Whisk up your double cream and sugar - be prepared for this to take a while if you are doing it by hand. You could always buy extra thick/squirty cream if you'd prefer although I loooooove the taste of home whipped cream!


Smother one of the sponges with the cream and the other with the jam and sandwich together.


Voila!




 Who needs Summer anyway?! xoxox
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