A Delicious And Refreshing Summer Raspberry Cake Recipe
Summer is the perfect time to enjoy a delicious, light and refreshing cake. The combination of raspberries and cake is just heavenly. This raspberry cake recipe is sure to be a hit with friends and family alike. The delicate sweetness of the raspberries, combined with the light sponge cake and cream make for a light and tasty treat. The recipe is easy to follow and can be put together in no time at all!
Ingredients
For this summer raspberry cake recipe, you will need the following ingredients: 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of butter (at room temperature), 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup of milk, 2 cups of fresh raspberries, 2 tablespoons of sugar, and 1/2 cup of heavy cream.
Instructions
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch baking pan and set aside. In a large bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the milk and mix until incorporated. Pour the batter into the prepared pan and spread evenly. Arrange the raspberries over the top of the cake and sprinkle with the 2 tablespoons of sugar. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Whip the heavy cream until soft peaks form. Spread the cream over the cooled cake and serve.
Nutrition
This summer raspberry cake recipe contains 196 calories per serving. It is high in carbohydrates, with 28 grams per serving. It is also a good source of protein, with 4 grams per serving. Additionally, it is low in fat and cholesterol, with only 6 grams of fat and 16 milligrams of cholesterol per serving. As a source of dietary fiber, there are 4 grams per serving. This cake also provides 4% of the recommended daily intake of iron.
This summer raspberry cake recipe is a great way to enjoy a light and refreshing treat. The combination of raspberries and cake is simply divine. The light sponge cake and cream make for a delicious and satisfying dessert. The recipe is easy to follow and can be put together in no time at all! Serve this summer raspberry cake chilled or at room temperature – either way it is sure to be a hit! Enjoy!
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