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1 ½ sticks (12 tbsp) of softened, unsalted butter 2 ½ cups flour 1 Tbsp baking powder 1 tsp salt 1 ¾ cup sugar 2 eggs plus 3 yolks 1 tsp vanilla 1 cup milk

PREHEAT oven to 350 degrees



1 cup

whipping cream

½ cup

lemon curd

butter icing

¾ cup butter, softened 3 ¾ cups icing sugar 3 Tbsp milk 1 ½ tsp vanilla

raspberry filling 5 oz ¼ cup


fresh berries make the best decorations

lemon filling

BUTTER 2 8-inch round pans.

Line with parchment paper. Butter the paper, dust with flour and tap out excess. MIX together flour, baking

powder and salt. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs and yolks, beating well after each addition. Add vanilla and beat again until combined. ADD flour and milk alternatively,

beginning and ending with flour until just blended. Pour batter equally into the two prepared pans. BAKE side by side in the oven

for 25 to 30 minutes. Rotate the pans half way through. Test with a toothpick – if it comes out clean, it’s done. Allow to for ten minutes. Invert onto a cooling rack, gently remove the parchment paper.

container of fresh raspberry raspberry jam

SIMMER. In a small pot simmer

raspberries and jam until the fresh berries just begin to break down. Allow to cool completely. WHIP the cream until it forms

stiff peaks. Gently fold in the lemon curd. BLEND. With a hand mixer,

blend softened butter and confectioner’s sugar. Add milk and vanilla and combine well. PLACE cake on tray or stand.

Spread a layer of the fruit topping, leaving about an inch border around the edge. Spoon the lemon whip on top of the fruit, following its shape. Flip your other cake over so what was the bottom in the pan is now the top. Gently place on top. Frost top and sides with a spatula. Don't worry about making it perfect! Once it's covered, pop cake in the fridge for 30 minutes before serving.




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