Ingredients
- FOR CAKE:
- 1 1/3 cups all purpose flour, plus extra for dusting
- 1 1/2 tsp baking powder
- 1/2 t sp salt
- 1 stick, plus 4 tbsp unsalted butter
- 3/4 cup sugar
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 2-3 tbsp raspberry or red cherry conserve
- FOR BUTTERCREAM:
- 5 tbsp unsalted butter, at room temperatur
- 3/4 cup confectioner's sugar
- FOR THE FROSTING:
- Juice of 1/2 lemon
- 3 2/3 cup confectioner's sugar
- 1-2 drops food coloring or any other decorations
Preparation
Step 1
1. Preheat the oven to 375. Grease the cake pan (8in square pan)and dust with flour. Sift flour, baking powder, and salt into a bowl. Place the butter and sugar in a large bowl, or the bowl of an electric mixer, and beat until pale and fluffy. Set aside.
2. Lightly beat the eggs and vanilla extract in another large bowl. Add about 1/4 of the egg mixture and 1 tbsp of the flour mixture to the butter mixture and beat well, then add the rest of the egg, a little at a time, beating as you go. Add the rest of the flour mixture and the milk and mix in gently.
3. Transfer the mixture to the prepared pan and bake in the middle of the oven for about 25 mintues, or until lightly golden and springy to the touch. Remove from the oven, leave to cool in the pan for about 10 mintues, then remove from the pan and cool upside down on a wire rack.
4. To make the butter cream, beat the butter with the confectioner's sugar until smooth. Set aside. Slice the cake horizontally and spread the fruit conserve on one half of the buttercream on the other. Sandwich together, then cut into 16 equal squares.
5. to make the frosting, put the lemon juice in a measuring cup and fill it up to a 1/4 cup with hot water. mix this with the confectioner's sugar, stirring continuously and adding more hot water as required until the mixture is smooth. Add the food coloring and stir well.
6. Use a palette knife to transfer the cake to a wire rack place over a board or plate to catch the drips, then drizzle with the icing to cover the cake completely, or just cover the tops of the cake and allow the icing to drip down the sides so the sponge layers are visible. Decorate and leave to set for about 15 minutes. Using a clean palette knife to transfer each cake carefully to a paper liner.