Raspberry layer cake - recipe

Raspberry layer cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the filling

For the decoration

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  1. 1

    Preheat oven to 180°C, (160°C, gas mark 4). Grease a 25cm (10 inch) high sided cake tin with a little vegetable oil.

  2. 2

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

    For this step you'll need:

    • 3 tbsp Hot water
  3. 3

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

    For this step you'll need:

    • 60g Half Spoon granulated sugar
  4. 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.

    For this step you'll need:

    • 30g Half Spoon granulated sugar
  5. 5

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

    For this step you'll need:

    • 50g Plain white flour
    • 50g Cornflour
    • 1tsp Baking powder
  6. 6

    Pour into the prepared tin and bake in the centre of a preheated oven for 20-25 minutes, until firm to the touch. Allow to cool. When cool cut the cake horizontally into three sections.

  7. 7

    Split the vanilla pod lengthways using a sharp knife and scrape out the seeds. Add to the yoghurt and mix well.

    For this step you'll need:

    • 1 Vanilla pods
    • 450g Greek yoghurt
  8. 8

    Place the base sponge on a serving plate, drizzle with a third of the wine, spread with half of the yoghurt then add half the raspberries. Top with the centre sponge repeating the process and finally add the top layer.

    For this step you'll need:

    • 450g Raspberries a handful
    • 120ml White wine (sweet)
  9. 9

    Dust the top with icing sugar and add a few raspberries for decoration.

    For this step you'll need:

    • Icing sugar to dust
    • 12 Raspberries a handful

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