Vanilla Raspberry Layered Cake
Serves: about 48 or 64 as a small dessert
Time: 1hr 15min per cake + 30mins for icing
INGREDIENTS
Cake x4
1 1/2 cUP cake flour
1/2 TSP salt
1 TSP baking powder
1/2 TSP baking soda
150 g unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 egg white, at room temperature
2 TSP pure vanilla extract
180 ml buttermilk AT room temp
3 Punnet raspberries
GLAZE
1/3 cUP apricot preserve
ICING
345 g unsalted butter, room temp
650 g icing sugar
1/3 cup milk or heavy cream
1 1/2 tsp pure vanilla extract
1/8 tsp salt
Method
Preheat oven to 180°C.
Grease a 22cm cake pan, line with baking paper and grease the baking paper.
Sift the flour, salt, baking powder and baking soda together and set aside.
Beat the butter and sugar together on high speed using a paddle or whisk attachment until smooth and creamy (3 mins).
Beat in the eggs, egg white, and vanilla extract on high speed until combined, about 2 minutes.
On low speed, add the dry ingredients just until combined, pour in the buttermilk and mix just until combined.
Pour batter into lined cake tin and smooth. Bake for 50 mins.
Allow cake to cool in the pan then turn out onto a wire rack upside down (to flatten the domed top).
Repeat 3 more times to make the other cakes.
For the raspberry topped cake, Arrange raspberries in the bottom the cake tin leaving a 2 cm gap around the edge.
Pour cake batter over the raspberries, being careful not to push them out.
Once cool the cakes can be wrapped in glad wrapped and refrigerated for a couple of days or frozen until needed.
Heat up preserve in a saucepan with a teaspoon of water. Strain. Brush over raspberries to glaze. This should only be done on day of icing/serving.
To make the buttercream frosting, beat the butter on medium speed until light and fluffy. Add the icing sugar, milk and vanilla extract and beat.
To ice: Place a tbs of icing on the cake stand below the first cake to hold it in place.
Ice the top of each layer with 1cm thick layer of buttercream. Once you get to layer 3 you may like to add a skewer in the centre to secure the top layer. Do not ice the top layer of glazed raspberries, instead use remaining icing to apply a thin “nude” layer on the out side of cake.
Top with raspberries and icing sugar to serve.
When serving cut each layer into 12 or 16 slices and serve from the top cake, only cutting into the 2nd cake once the top cake is completely served.
THIS RECIPE WAS CREATED IN PARTNERSHIP WITH BREVILLE USING THE SMART OVEN.
PHOTOGRAPHY: KITTI GOULD.