YOU WILL NEED:
- 4 eggs (medium to large)
- 8oz caster sugar
- 6oz self raising flour (if you want a more chocolatey sponge, reduce this to 5oz)
- 8oz butter or margarine
- 1 tsp of vanilla extract/essence
- Pinch of salt
- 2 oz cocoa powder (if you desire a more chocolatey sponge increase this to 3oz)
I use an electric mixer for this recipe, but you can also do it by hand
- Preheat the oven at 180C/160C for fan, and grease two medium sized non-stick cake tins
- Beat together the butter and sugar until creamy and fluffy
- In a separate jug, beat together the eggs and vanilla extract
- Add the eggs and vanilla extract slowly, a little bit at a time, occasionally stopping and wiping down the sides to make sure all the mixture is incorporated
- Whilst slowly incorporating the eggs and vanilla extract, sift the flour and cocoa powder together into a bowl
- Add the sifted flour and cocoa powder slowly, adding a little bit at a time, again stopping every so often to scrape down the sides, making sure all the mixture is incorporated.
- Split the mixture evenly between the two cake tins and bake for around 25 minutes or the sponge bounces back when touched.
Whilst the cake its cooling, its time to prepare the frosting. I am using a recipe from Baking Part Time, as I feel its really light and fresh, making it perfect for hot summer days.
YOU WILL NEED:
- 8oz of cream cheese
- 25 grams of raspberry jam (if you are looking for a more polished look, use seedless jam, I personally prefer the look you get when using regular jam)
- 1 tsp vanilla extract/essence
- Pinch of salt
- 169 grams of unsalted butter
- Start with 350 grams of icing sugar, and then add more until you get your desired thickness. I ended up using around 450 grams of icing sugar and the mixture is still quite gloopy
- A handful of fresh raspberries
- Mix together the jam, cream cheese and butter until everything is smooth and an even pale pink colour
- Sift the icing sugar
- Add the icing sugar slowly, until the desired thickness is acquired and the frosting has a smooth, thick texture
- At this point I also chucked in a handful of fresh raspberries and blitzed them into the mixture, as I wanted add a fresher taste to my icing.
- Cool in the fridge for around half an hour
You can ice this cake however you want, if like me, you are going for a girly theme to match the pink frosting, add a hell of a lot of pink sugar, sugar stars, and raspberry flavoured fudge bits. If you are going for a more polished look, add fresh raspberries around the top of the cake, or drizzle dark chocolate over the sides.
You can also switch up the cake mixture, creating a raspberry and white chocolate sponge by adding 8oz of self raising flour and ignoring the cocoa powder. Then once all the flour is incorporated gently fold in a handful of fresh raspberries and white chocolate chips. Like I said above, the great thing about this recipe is how versatile it is, so get creative!