A light vanilla sponge sandwiched together with a raspberry jam and a vanilla buttercream and decorated with fresh raspberries and raspberry macaroons.
This is a cake that was requested by my eldest sister for her 30th birthday this year. She’s a fan of the naked style cake (and who isn’t) so it was the perfect opportunity for me to give it a go too. My sister also choose the flavour she wanted which as a vanilla and raspberry cake.
Of course, this cake doesn’t need to be a birthday cake and it doesn’t need the cake topper I just think that if it is for a birthday the wooden cake topper adds to the rustic feel and look of the bake.
I made my own macaroons but you can pick them up from most supermarkets now.
For the vanilla sponge cake:
• 280g unsalted butter, softened
• 280g caster sugar
• 5 eggs
• 2tsp vanilla extract
• 280g self raising flour
• 2 ½ tsp baking powder
For the butter cream:
• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2tsp vanilla extract
For the decoration:
• Raspberry jam
• Raspberry macaroons
• Cake topper
For the vanilla sponge:
1. Preheat the oven to 180°C and grease and line three eight-inch cake tins.
2. Beat together the butter and sugar until pale and fluffy.
3. Next add the eggs one at a time along with a spoonful of flour (to stop it from curdling)
4. Then add in the vanilla and whisk together.
5. Fold in the remaining flour along with the baking flour.
6. Then divide the batter between the three cake tins and bake for 25-30minutes.
7. Once the cake is baked remove from the oven and leave to cool for 10 minutes in the tins.
8. Then remove from the tins and transfer to a wire rack and allow to completely cool.
For the buttercream:
1. Beat the butter and gradually add in the icing sugar until its white and fluffy.
2. Then beat in the vanilla.
1. Take one of the cakes and place on a cake board.
2. Then spread a thin layer of raspberry jam over the cake.
3. Next add a layer of the buttercream and then place the second cake on top of this.
4. Again, spread a layer of the jam over the cake followed by a layer of buttercream, then add the last sponge cake on top of this.
5. Then apply a crumb coat to the cake.
6. Insert the cake topper towards the back of the cake.
7. Using the buttercream to secure place the macaroons and raspberries on the cake.