Emma Bakes… Raspberry Vanilla Sponge Cake
It’s my grandmother’s birthday and let me tell you, she’s very fussy with her cakes – she baked them for a living. She made my birthday cake every year as a child; pineapple and cream cakes, chocolate cakes covered in Smarties, strawberry cakes with crushed up Flakes all over – whatever I wanted. So obviously I felt no pressure at all when I came to make her birthday cake. *Nervous laugh*
Burying that pressure deep within me (along with the rest of my feelings), I went and made a vanilla sponge cake with a raspberry cream filling. It turned into a tall, towering, creamy, fruity extravaganza – the perfect birthday cake.
However, let me stress that this cake works for any sort of special occasion/party/night in by yourself, just you, a fork, a blanket and those feelings you’ve been burying for far too long…
Ingredients: Serves 12-ish
- 1/2lb Butter, cubed
- 2 Cups Sugar
- 4 Large Eggs
- 1 ½ Cups Self Raising Flour
- 1 ¼ Cups Plain Flour
- 1 Cup Milk
- 2 Teaspoons Vanilla Extract
- 500ml Double Cream
- 250g Fresh Raspberries
- 2 Tablespoons Icing Sugar
Preheat your oven to 180C. Grease and flour three 9 inch cake tins and line the bottoms with a round of baking paper.
Add the sugar in gradually and beat for a further 3-4 minutes. It should be fluffy.
Combine both flours in a bowl. Combine the milk and 1 teaspoon of the vanilla another bowl. (I know; it’s a lot of bowls. I hope you’ve got a dishwasher.)
Add the flour to the butter and egg mixture in four parts, alternating with the milk and vanilla and incorporating each addition in fully before adding the next. So it should go flour, mix, milk, mix, flour, mix, milk, mix, flour, mix, milk, mix, flour. Easy, right?
Divide the cake batter evenly between the three cake tins.
Bake in the oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool for a few minutes in the tins before turning out and cooling completely on a wire rack. Carefully remove the round of baking paper from each sponge.
While the cakes are cooling, pour your cream, 1 tablespoon of icing sugar and the remaining teaspoon of vanilla extract into a bowl and whisk until quite stiff. If it starts to look like butter, you’ve gone too far.
Finally, place the last sponge on top, sieve the remaining tablespoon of icing sugar over the top and decorate with the reserved raspberries. It’s big and it’s beautiful and it’s oh-so tasty. Dig in, y’all!