Queen Raspberry Birthday Cake

 

Place the first sponge layer on your cake stand. Spread a layer of lemon curd and then a layer of cream. Add your next sponge layer and spread a layer of lemon curd and cream. Place the raspberries ar...

What you will need

It's best to make the lemon curd the day before so it has plenty of time to cool. You may also want to make the sponge the day before, then all you have to do is assemble the cake on the day. You will need two punnets of raspberries to make the cake.

For the lemon curd

For the lemon curd:

Makes about 560g

125g unsalted butter, softened

225g caster sugar

finely grated zest and juice of 3 unwaxed lemons

3 large eggs, at room temperature, beaten

For the sponge

For the sponge:

225g self raising flour (I use a sponge flour)

125g unsalted butter, softened

225g caster sugar

1.5 teaspoons vanilla extract

3 large eggs

100ml milk

For the Vanilla Cream

300ml double (heavy) cream

1 tablespoon icing sugar

1 teaspoon vanilla extract

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