Here’s another recipe I’ve borrowed from Claire at Art & Soul, unfortunately for me I didn’t have quite the same successful results….boooo! In order to save the icing from melting in the kitchen, I put the cake by the front door; it’s actually colder there than in the fridge! Consequently, the sponge ended up having a dense, chilled texture rather than the light soft one it had the day after….top tip don’t worry about melted icing and have a decent sponge 😉
What you need:
For the sponges
250g self-raising flour
250g caster sugar
175g fresh raspberries
4 large eggs
1 tsp vanilla extract
For the buttercream
75g softened butter
150g icing sugar
2 tablespoons of reserved raspberry purée (from above)
What you do:
- I made the raspberry purée first by using a hand blender and then straining through a sieve to remove the pips, once done this can be set aside for later.
- Preheat your oven to 160°c and line two 8″ cake tins.
- I prefer the all in one method so add all your ingredients to a mixing bowl and mix using a whisk or freestanding mixer for approx. 2 minutes until you have a smooth creamy mixture.
- Divide your mixture between the tins. Using a spoon or knife handle make some wells in each tin but try not to go to the bottom of the tin. This is actually harder than it looks because it’s quite a thick mixture.
- Spoon your raspberry purée into these holes, keeping some purée back for your buttercream, if required. Then swirl the purée and mixture together. I wanted to use a cocktail stick and they’re smaller and more precise but I didn’t have any, consequently it looks messy.
- Bake the cakes for approx 30 minutes or until a cocktail stick (or knife etc) comes out clean.
- Leave to cool before turning out onto a wire rack to finish cooling.
- Make your buttercream by creaming together the softened butter, icing sugar and your reserved raspberry purée and mix together until you have a smooth paste. I was trying to be all fancy and pipe on the icing but it was a bit thick and I was going to run out, so just ended up spreading it over!
- Spread the buttercream over the bottom sandwich layer and top with the other – bish bash bosh – ta dah!
Until next time….Happy Baking!