Raspberry and Cream Cake
Raspberry and Cream Cake
Rating: (1 rated)
  • 2 cups (500 ml) unbleached all-purpose flour
  • 2 teaspoons (10 ml) baking powder
  • 1/2 teaspoon (2.5 ml) salt
  • 3/4 cup (180 ml) unsalted butter, softened
  • 1 cup (250 ml) sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 2 eggs
  • 3/4 cup (180 ml) milk
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
  • In a bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, cream the butter, sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth, about 2 minutes. With the mixer on low, add the dry ingredients, alternating with the milk.
  • Scrape the batter into the springform pans. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes.
  • Let cool partially, unmould and finish cooling on a rack.
  • Description
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