This is the perfect time to make this cake. British raspberries are in season, so you can pack the middle of this cake with loads of them.
Ingredients:
225g baking margarine
225g white sugar
4 large eggs
225g self-raising flour
Half teaspoon baking powder
1 teaspoon vanilla essence
Frosting:
280g icing sugar
80g butter
3 tablespoons milk
100g raspberries, cut in half
1 large tablespoon raspberry jam
Before you start, pre-heat the oven to 180 degrees. Lightly grease two 20cm cake tins and then line them with baking paper.
Whisk the margarine and the sugar together until light and fluffy. Then add the eggs and continue to whisk for a minute.
Finally add all the flour, baking powder and vanilla essence and whisk until you have a smooth batter and there are no pockets of flour left. If the flour isn’t mixed in properly, this will cause your cake to be dry
Divide the mixture between the two cake tins and bake in the oven for 25 – 30 minutes. To get the perfect cake, weigh the tins before they go in the oven to make sure you get an equal amount of cake mix in each tin.
The cake is ready when it is firm to the touch and has just started to come away from the sides of the cake tin. Leave the sponge for a couple of minutes to cool in the tins and then carefully take off the baking paper and let them finish cooling on a wire rack
When the sponges are cool, make the frosting by mixing the icing sugar, softened butter and the milk for at least 3 minutes on a high speed. The longer you whisk the frosting, the lighter it will be. Put half the frosting on the bottom sponge and sprinkle the raspberries across the frosting in the middle of the cake. Sandwich the two sponges together and put the rest of the frosting on the top of the cake. There is no need to pipe it, just swirl it around with the back of a knife.
Microwave a tablespoon of jam for 30 seconds until it is liquid and then swirl this over the frosting and blend it in a little with the knife, or your finger.
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