Recipe by Aaliyah's&Aaron'sMum
The quickest, melts-in-your-mouth cake ever!
Top Review by DbKnadler
I am giving stars based on what my kids thought of this cake. They loved it! I do think that I must have done something wrong though because the cake part was very thick and dense like it didnt rise well. Could be that my baking powder was maybe too old, not sure how to tell. Or could be that my measurement conversions were off. I used an online site to convert to cups since I dont have a scale to weigh everything. (mental note to get one of those) Or maybe it could be because I used the paddle attachment on my mixer rather than the whisk attachment. No matter, it was delicious. I am going to have to try it again to figure out where my mistake was, so my kids are gonna love me! A couple more notes, we do not have double cream available to us here in the states, so I used heavy cream and whipped it to soft peaks. Also I could not find caster sugar, but a little internet search lead me to find out that it is superfine suger which I also could not find, so I made my own by processing granulated sugar in my food processor a few minutes. Upon completion I realized that I did not have any icing sugar in my cupboard but I did have extra whipped cream and raspberries so I topped with those. Thanks for a great treat! Reviewed for PAC Spring 2008.
For the sponge
- 0.39 lb plain flour
- 2 1⁄2 teaspoons baking powder
- 3 eggs
- 0.39 lb caster sugar
- 0.39 lb butter, very soft (must be at room temperature)
- 1 teaspoon vanilla extract
For the filling
- 0.55 lb raspberries
- 4 tablespoons raspberry jam
- 1 1⁄16 cup double cream
- sifted icing sugar
Directions See How It's Made
- You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
- Pre-heat the oven to gas mark 3/325F/170°C.
- In a large mixing bowl, sift in the flour and baking powder.
- Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
- The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
- Now divide the mixture between the 2 prepared tins and level it.
- Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
- To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
- Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
- Carefully peel off the base papers and leave the sponges to get completely cold.
- For the filling, beat the double cream till soft peak.
- Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
- Spread the remaining cream and drizzle the rest of the jam.
- Place the second layer on top, press very lightly to sandwich everything together.
- Lightly dust the top of the cake with icing sugar before serving.