sometimes, when you’re baking a cake, you can tell it’s going to be fabulous… well at the very least I can tell if it’s going to be a dud… so when I started to make this cake I knew, at every stage, that it was going to be a winner. The batter mix was outstanding, gently fluffy and light with a hint of vanilla… I could have eaten the whole thing raw… and as it stated to bake in the new oven I could see it rise and turn golden and I just knew…
… if i’m honest, i’ve been having a spot of bother with the new oven. It’s excellent but very very efficient. I’m used to my old oven, which worked perfectly fine but it was like shouting into the wind… with this new beast however, the right-hand side turbo oven is hot and fast. The regular oven is also quick but I think i’ve just about tamed it… well it baked this cake to perfection at any rate…
… the original recipe called for slathering it with a sickly sweet raspberry-ripple frosting, which sounds divine but when I saw the sponge I just wanted to eat it as plain as possible, so I could savour its lightness… and so a simple filling and topping of whipped cream and fresh raspberries was the perfect answer.
Raspberry and Cream Cake
This is the 3rd recipe i’ve taken from Edd Kimber’s new book. You can tell I’ve been impressed but I feel if I give you any more he may ask me for a royalty cheque… Check it out for yourself, you wont be disappointed.
Edd suggests you bake this as a triple layer cake. I did some clever calculations and reduced it by a third, which is the recipe I give you here.
224g butter (works out to be about 12oz)
224g plain flour
2 teaspoons baking powder
266g caster sugar
4 eggs – separated
1 teaspoon vanilla extract
123ml whole milk
half a pint of whipping cream
a heck of a lot of raspberries
– preheat the oven to 180c or 160c fan and lightly grease and line 2 20cm round cake tins.
– sift the flour and baking powder into a bowl
– beat the butter and 2/3rds of the sugar until light and fluffy, about 5 mins, then beat in the egg yolks one at a time, followed by the vanilla.
– turn the mixer to low and add a third of the flour, half the milk then continue like this until all the milk and flour is well incorporated into the batter.
– whisk the egg whites until they form soft peaks, add the remaining sugar and whisk again until stiff, glossy peaks are formed. fold this into the batter
– divide into the two cake tins and bake in the oven for 30-35 mins or until an inserted cocktail stick comes out clean.
– leave to cool in the tin for 10 mins, then take them out of the tins and leave to cool completely.
– whip the cream into a frenzy and slather it thickly onto one of the sponge cakes, sprinkle liberally with raspberries, sandwich the cakes together and repeat with the top of the cake.
eat and clearly enjoy!
No need to mess with perfection!
Beautiful.xx
Oh Dom, it really looks yummy. I love fruit on my cakes and so does my family. Another winner!!!
It looks fantabulous! 🙂
I love raspberries 🙂
Basically, I like cakes that involve fruit in some way, and yours looks amazing 🙂
Word verification was MUFFENS :))
Made my day 🙂
Dom this cake is fabolous…I loove raspberries!
A good choice with the wgipped cream and strawberry topping Dom. Glad your are taming the beast.
looks like the perfect cake for this week's heatwave!
Wow, what a fab looking cake. I could eat at least two slices now !!
I'll be right over……….
What a perfect cake:-)
This looks decadent! beautiful
Nom! x
It does look light and lush. Traditional filling for cakes in my house is raspberry jam and cream, I love the thought of topping with raspberries too.
Good luck with taming your oven!
look at you go !!!! this looks WONDERFUL !!!!! oh…i could go for a piece of that right now, my friend
happy to see you at farmhouse kitchen…always a pleasure to see you…
when you come to california..where do you go???
much love to you too,
kary and teddy
🙂
That cake is SO scrumptious it should come with a government gluttony warning! JUST fabulous and I may try this as I have loads of rasps in the garden!
Karen
So pretty! I love that bit about knowing when it's going to be perfect – seems all too rare these days!
Okay I'm going to have to buy the book now, you've convinced me. And if my cakes don't turn out like this you know who is going to get the blame lol!
That is quite outstanding, I can't believe how high you have got that sponge, the WI would be proud of you.
Modest much? Lol. You are a man after my own heart, cake and raspberry sounds the perfect combo to me … the only way it could be improved is with some chocolate … maybe?
Great looking cake. Well played sir.
… a seet summer extension. Perfection, dearie!
My favorite desserts are always fruit! This cake reminds me of the one I made last Valentines day! Don't you just love using fresh raspberries? I think they make a cake just decadent!
Happy to hear you are enjoying your new oven!
What a gorgeous cake Dom! Just perfection!
Hi Dom!!!! sorry I haven't been blogging for so long….wow this cake looks amazing….and your new kitchen too!!!! well done!!!!!
I love it when you now a cake it going to be good. I have to say that hasn't happened to me for a while!
This cake really does look so light and inviting. Raspberries are my favourite fruit to cook with tangy but sweet. Well done x
Now that is a lovely cake.. true the raspberry ripple frosting would be divine, I think you hit it perfectly with the simple whipped cream and fresh raspberries! I wish I had a piece right now.
Dom, that's one beautiful cake!
And you're right- why mess with perfection!
This looks divine! I really must get his book. I've seen a few raspberry and cream cakes on the blogosphere but yours looks the best 🙂
That looks like the perfect cake – such lovely deep sponges and raspberries and cream are divine. Glad you've mastered your new oven.
Looks gorgeous, really deep sponges and a fabulous use of the late season raspberries. Can I come round for a piece please? Good luck with the new oven, hope there are more successes to come!