Summer raspberry cake recipe my cafe. This is a recipe for a delicious summer raspberry cake made from scratch. Sifting the flour fresh in the air can make your baking purer and fuller-bodied. This handheld sifter is used to mix dry ingredients without having to dirty another bowl or pot.
It’s perfect for sifting other dry ingredients into wet ones – like when you want to add vanilla extract into buttermilk or any other wet ingredients into dry ones like cake flour. [This is not just for cake flour but any other flour you want to add, such as whole wheat, chickpea, semolina flour, and so on].
No annoying clumps of vanilla or reducing our volume of any ingredient when using handheld sifters in conjunction with a mixer. If you’re looking for a cake recipe in the future that has the ingredients well mixed and well combined, then this is it!
When the cake is cooled, it can be spread with a layer of whipped cream and garnished with fresh raspberries.
How to make a Summer raspberry cake recipe my cafe?
Preparation Time: 20 minutes
Baking Time: About 35 minutes
Yield: 8 servings
- 170g butter, softened
- 180g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 125g self-raising flour, sifted
- 1tsp baking powder
- 200ml milk ( I use full fat or 10% milk)
- 1/2 cup cream (18% fat), cold, to glaze the top of the cake before serving
- 200g fresh raspberries (I often use frozen berries)
Instructions for Summer raspberry cake recipe my cafe:
Step 1: Preheat the oven to 180 degrees Celsius. Grease (with butter) and flour a cake tin. I use an 8″ Springform cake tin.
Step 2: In a medium size bowl, add the softened butter and slowly mix in the caster sugar until completely combined, and you can see your hand through it! You can mix using a small handheld mixer or by hand.
FineDine Stainless Steel Mixing Bowls
Step 3: In another large bowl, beat eggs, add vanilla extract, and stir in sifted flour and baking powder. Add in the buttered sugar mixture, and finally, add in the milk.
Step 4: Pour the batter into the cake tin, and bake for about 35 minutes or until the center is cooked.
Step 5: Remove from the oven and let it cool down. Use a butter knife to cut off the top of your cake.
Step 6: Slice the cake into 8 equal parts. I like to place these in a circle and stack them.
Step 7: Pour the cold milk over your cakes and let it sit in your refrigerator for at least 1 hour or overnight. The chilled milk will give your cakes a much smoother texture.
Your cake should now be ready for serving, and I like to slice up about 5 slices and serve them with a whole raspberry atop each one.
Step 8: I like to use a little whipped cream to top off my cake, but if you don’t have time, this step is completely optional.
Nutrition Facts of Summer raspberry cake recipe my cafe
Best 5 Health Benefits of Summer raspberry cake recipe my cafe
1. Dietary fiber
This cake is a good source of dietary fiber because it contains whole wheat flour. Dietary fiber helps to keep your digestive system healthy and helps prevent constipation. It also helps lower LDL or “bad” cholesterol levels by preventing cholesterol absorption in your body when it reaches your intestines.
This cake is a rich storehouse of antioxidants because it contains raspberries, an excellent source of antioxidants. These antioxidants help to fight the aging process.
3. Health Benefits of Vitamin C
Raspberries are one of the best sources of vitamin C in your diet. Vitamin C is a powerful antioxidant that fights cancer and heart diseases. It also helps to maintain healthy teeth and bones.
4. Vitamin B3
This cake is a good source of vitamin B3, also known as niacin. This vitamin has many health benefits, from lowering cholesterol levels to helping prevent mental disorders. Niacin also helps to produce more serotonin in your brain, which makes you feel happy and combat depression.
This cake is rich in protein because it contains eggs and flour. Protein helps to repair and build muscle tissues, which aids in muscle development. It also helps to build cellular tissues and other body parts.
How many calories are in the Summer raspberry cake recipe in my cafe?
This Summer raspberry cake recipe in my cafe contains 354 calories. Of these, 21% come from fat, 68% come from carbohydrates, and 11% from protein.
Where can you buy the Summer raspberry cake recipe my cafe?
Store – You can easily buy this cake in any baking store near you. They would be glad to bake it for you.
Restaurant – You can also order this cake from some restaurants.
You can bake this cake at home, but I suggest you buy it because It’s easy and simple to make.
Thanks for visiting my blog. I hope you found this recipe useful. Please do not hesitate to ask me any questions in the comments section.
Until next time,
Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!