Got something to celebrate? Impress your friends and family with this beautiful cake. Looks like hard work, but it's actually really easy to make.
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Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Serves
8
Plain Flour
Caster Sugar
Fine Salt
Baking Powder
Room Temperature Unsalted Butter
Eggs
Whole Milk
Vanilla Extract
Buttercream
Raspberries
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Try This With...
Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Serves
8
Plain Flour
Caster Sugar
Fine Salt
Baking Powder
Room Temperature Unsalted Butter
Eggs
Whole Milk
Vanilla Extract
Buttercream
Raspberries
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Try This With...
Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Sandwich and decorate these sponges with our perfect swiss meringue buttercream.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180˚C fan. Grease and line two 20cm cake tins.
Step 2.
Sift the flour into a bowl. Add the sugar, salt and baking powder and whisk together. Use an electric whisk to beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – 2–3 mins on medium speed.
Step 3.
Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for about 2-3 mins until the mixture is smooth and combined; it will appear a bit lighter in colour.
Step 4.
Divide the mixture between the two prepared cake tins and level out to the edges. Bake in the oven for 25–30 mins, or until a toothpick inserted into the centre comes out clean.
Step 5.
Remove from the oven and leave to cool in the tins for 10 mins before turning out on to a wire rack to cool completely.
Step 6.
Spread a generous layer of swiss meringue buttercream on one sponge and sprinkle over a handful of fresh raspberries. Pop the other sponge on top, sandwiching them together. Spread the buttercream all over the top and sides of the cake. Fill a piping bag with more buttercream and use it to decorate the cake how you like. Top with a few extra raspberries and enjoy!
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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