A sweet crowd-pleaser, this cake goes down well - and doesn't even need fresh raspberries.
I've adapted a recipe by Lorraine Elliot which looks amazing - I've converted it into a metric recipe.
100g brown sugar
340g butter, at room temp
5 eggs, at room temp
250 ml single cream (I used
1/2 lemon, juiced
400g self raising flour
Pinch of salt
2 passion fruits
2 tbsp raspberry jam
pink food colouring
500g icing sugar
2 tbsp milk (or substitute)
2 passion fruits
3 tbsp raspberry jam
2. Cream together the butter and sugars until very pale and fluffy. Add the eggs one at a time, beating until combined each time. In a separate bowl, lightly whisk the cream and lemon juice until slightly thicker.
3. Fold half of the cream into the butter mixture until combined. Fold in half of the flour and the salt. Repeat - be careful not to overbeat.
4. Split the mixture into two halves - weigh them to get equal sponges. Add the passion fruits to one half and pour into one of the pre-prepared cake tins. Add the jam and some pink food colouring to the other half - to get the best stripes you want a brighter pink batter. Place the tins in the oven for 1 hour 10 minutes - or until a skewer comes out clean when inserted.
5. Cool in the tins and prepare the icing. Start to strain the passion fruit over a jug and using an electric hand whisk or free stand mixer, cream the butter so that it isn't in one lump. Sift in half of the icing sugar and beat until smooth and repeat with the other half - this is easier to do in two halves especially if you're doing it by hand (it also reduces the size of the icing sugar cloud).
Beat in the milk so that the buttercream is spreadable - add more if needed.
6. Constructing the cake: Using a bread knife slice both sponges in half . Put the first of the 4 sponges onto a large plate and spread a thin layer of buttercream and jam between them. Repeat for the remaining 3 sponges, alternating between the raspberry and the passion fruit. For the final layer - add a thin crumb coat to the top of the cake and put the cake into the fridge for at least 10 minutes so that it sets the icing on top.
7. Divide the remaining buttercream into two, adding the raspberry jam to one and strained passion fruit juice to the other. Spread the icing randomly around the cake's sides and finish with the left over passion fruit seeds and fresh raspberries.
I've adapted a recipe by Lorraine Elliot which looks amazing - I've converted it into a metric recipe.
Ingredients
For the cakes
215g caster sugar100g brown sugar
340g butter, at room temp
5 eggs, at room temp
250 ml single cream (I used
1/2 lemon, juiced
400g self raising flour
Pinch of salt
2 passion fruits
2 tbsp raspberry jam
pink food colouring
For the buttercream
250g unsalted butter (soft)500g icing sugar
2 tbsp milk (or substitute)
2 passion fruits
3 tbsp raspberry jam
Extra decor
Fresh raspberriesMethod
1. Preheat the oven to 130°C (not a typo). Grease two 20cm/8" round baking tins and line the bases.2. Cream together the butter and sugars until very pale and fluffy. Add the eggs one at a time, beating until combined each time. In a separate bowl, lightly whisk the cream and lemon juice until slightly thicker.
3. Fold half of the cream into the butter mixture until combined. Fold in half of the flour and the salt. Repeat - be careful not to overbeat.
4. Split the mixture into two halves - weigh them to get equal sponges. Add the passion fruits to one half and pour into one of the pre-prepared cake tins. Add the jam and some pink food colouring to the other half - to get the best stripes you want a brighter pink batter. Place the tins in the oven for 1 hour 10 minutes - or until a skewer comes out clean when inserted.
5. Cool in the tins and prepare the icing. Start to strain the passion fruit over a jug and using an electric hand whisk or free stand mixer, cream the butter so that it isn't in one lump. Sift in half of the icing sugar and beat until smooth and repeat with the other half - this is easier to do in two halves especially if you're doing it by hand (it also reduces the size of the icing sugar cloud).
Beat in the milk so that the buttercream is spreadable - add more if needed.
6. Constructing the cake: Using a bread knife slice both sponges in half . Put the first of the 4 sponges onto a large plate and spread a thin layer of buttercream and jam between them. Repeat for the remaining 3 sponges, alternating between the raspberry and the passion fruit. For the final layer - add a thin crumb coat to the top of the cake and put the cake into the fridge for at least 10 minutes so that it sets the icing on top.
7. Divide the remaining buttercream into two, adding the raspberry jam to one and strained passion fruit juice to the other. Spread the icing randomly around the cake's sides and finish with the left over passion fruit seeds and fresh raspberries.
Enjoy in the sunshine with a cuppa!!
Comments
Post a Comment