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Raspberry layer cake

  • Total Time

    1h 0m
    • Prep Time

      35m
    • Bake Time

      25m
  • Serves

    8


This beautifully light sponge cake and raspberry combonitation is a great addition to an afternoon tea and by using Half Spoon instead of sugar it's not just the sponge that will be lighter.

Method

  1. Preheat oven to 180°C, (160°C, gas mark 4). Grease two 8" sandwich tins

  2. Whisk together the egg yolks and hot water until foamy using an electric whisk.

  3. Slowly add two thirds of the Half Spoon and continue whisking on a high speed until thick and creamy.

  4. In a clean bowl whisk the egg whites until stiff, slowly adding the remaining Half Spoon 1 dessert spoon at a time, allowing 10 seconds between each addition.

  5. Carefully fold the egg whites into the yolk mixture. Sift the flour, cornflour and baking powder over and carefully fold in.

  6. Pour into the prepared tins and bake in the centre of a preheated oven for 20-25 minutes, until firm to the touch. Allow to cool.

  7. For the filling beat together the cream and vanilla bean paste. Spoon half of the cream onto one of the sponges, top with raspberries and sandwich the second sponge on top.

  8. Top with the remaining vanilla cream, fresh raspberries and a dusting of icing sugar.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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