Raspberry elderflower layer cake

Ready in 45 minutes, plus cooling.
Serves 12

325g butter, softened
325g golden caster sugar
325g self-raising flour, sifted
1⁄2 tsp baking powder
6 eggs, beaten
2-3 tbsp milk

For the icing:
250g butter, softened
150g full-fat cream cheese
550g icing sugar
zest 1 lemon
6 tbsp elderflower cordial
400g raspberries

1 Preheat the oven to 180°C/160°C fan/gas 4. Butter and line three 30cm loose-bottomed cake tins. Place the butter and caster sugar in a large bowl and beat with an electric whisk until pale and fluffy.

2 Sift half the flour and the baking powder over the mixture and beat in. Add some of the egg and beat again. Add the remaining flour, beat, add the remaining egg and beat again. Add enough milk to get a nice dropping consistency.

3 Divide between the tins, level off the top and bake for about 25 minutes until golden and a skewer inserted comes out clean. Turn out on to wire racks to cool. Beat together the butter, cream cheese and icing sugar until smooth. Beat in the zest and elderflower cordial.

4 To assemble, spread each cake with a third of the icing and top each with a third of the raspberries. Place the base on a platter and stack with the other cakes.

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