Raspberry & Custard Layer Cake
An ideal teatime cake for when raspberries are at their sweetest
- 115g/4oz unsalted butter
- 200g/7oz caster sugar
- 4 eggs, separated
- 45ml/3 tbsp milk
- 175g/6oz plain flour
- 25ml/1½ tbsp cornflour
- 7.5ml/1½ tsp baking powder
- 5ml/1 tsp vanilla sugar
- fresh raspberries, to decorate
- For the custard filling:
- 2 eggs
- 90g/3½ oz caster sugar
- 15ml/1 tbsp cornflour
- 350ml/12fl oz milk
- For the topping:
- 475ml/16fl oz double cream or whipping cream
- 25g/1oz icing sugar
- 5ml/1 tsp vanilla sugar
- For the raspberry filling:
- 375g/13oz raspberries sugar, to taste
1. Preheat the oven to 230°C/450°F/Gas 8. Lightly grease and flour three 23cm/9in shallow cake tins.
2. Cream the butter with the sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time. Stir in the milk until blended.
3. In a separate bowl, sift together the flour, cornflour, baking powder and vanilla sugar. Beat the flour mixture into the egg mixture.
4. Put the egg whites into a clean, grease-free bowl and whisk until they form stiff peaks. Gently fold the egg whites into the cake mixture.
5. Divide the batter evenly among the tins and smooth to the edges. Bake for 12 minutes. Leave the cakes to cool for 10 minutes, then turn out to cool on a wire rack.
6. To make the custard filling, whisk together the eggs and sugar in a pan. Whisk in the cornflour and the milk. Cook over low heat, stirring, for 6 minutes or until thickened, then remove from the heat and leave to cool.
7. To make the topping, beat the cream in a bowl until soft peaks form. Stir in the icing sugar and vanilla sugar and beat until stiff.
8. To make the raspberry filling, crush the raspberries in a bowl and add a little sugar to taste.
9. To assemble the cake, place one layer on a serving plate and spread with the raspberry filling. Place a second cake layer over the first and spread with the cooled custard. Top with the final layer.
10. Spread the sweet whipped cream over the sides and top of the cake. Chill the cake until ready to serve, and decorate with raspberries.
From The Perfect Afternoon Tea Recipe Book
