Hi, I’m Clara. Today, we’re going to prepare sophie’s lemon and raspberry cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sophie’s lemon and raspberry cake Recipe
Sophie’s lemon and raspberry cake is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sophie’s lemon and raspberry cake is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook sophie’s lemon and raspberry cake using 22 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sophie’s lemon and raspberry cake:
- Take cake
- Make ready 200 grams softened butter
- Take 350 grams self raising flour
- Take 2 tsp baking powder
- Make ready 350 grams caster Sugar
- Prepare 4 Eggs, beaten
- Prepare 12 tbsp milk (whole is best)
- Get 1 grated rind of two medium sized lemons
- Make ready 1 juice of 1 lemon
- Take centre
- Take 200 ml double/heavy cream
- Take 1/2 fresh raspberries
- Prepare 1 tbsp raspberry jam
- Prepare 6 tbsp raspberry jam (separate from the other amount).
- Make ready frosting
- Prepare 3/4 cup unsalted butter, softened
- Make ready 2 cup icing sugar
- Make ready 1 cup fresh raspberries
- Take 1/2 tsp vanilla essence
- Make ready garnish
- Take 1 fresh raspberries
- Prepare 1 dried raspberries
Instructions to make Sophie’s lemon and raspberry cake:
- Preheat oven to 160°C.
- To make the cake: mix the cake ingredients together, mixing as you go. Split between two greased tins and bake for 35 or until a skewer comes out clean, turning them around half way through.
- To make the cream centre: Whisk the cream until is becomes stiff. Add your raspberries and 1 tablespoon of jam, and mix until blended. Cover and refrigerate until needed.
- To make the frosting: Blend the ingredients together in order until smooth. Once mixed, cover and refrigerate until needed.
- When the cake is done, remove from the oven and allow to cool.
- Once cool, even out the tips of the cakes so they are flat. Cover one side if one cake with your approx 6 tablespoons of jam.
- On the other cake, cover one side with your cream. Place one cake on the other so the jam and cream are sandwiched together in the middle.
- Apply your frosting to the outside. I chose to frost the sides, too.
- Decorate your cake with raspberries and dried raspberries.
- Enjoy!
So that is going to wrap it up for this special dish sophie’s lemon and raspberry cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
