Soften the butter. Beat the eggs. Zest and juice the lemons. Chill and cube the butter. Hull and thickly slice the strawberries.
- 1 Make the sponge layers.
- 2 Preheat the oven to 180C. Grease and line 2 x 20cm cake tins.
- 3 Use an electric mixer to beat the butter and sugar until very light and creamy. This should take a couple of minutes.
- 4 Scrape down the sides, then add the beaten eggs a little at a time while still mixing.
- 5 Scrape the sides of the bowl down again to make sure everything is fully incorporated.
- 6 In a separate bowl, mix the flour, salt and baking powder.
- 7 Fold this dry mix into the wet mix. Once combined, add the lemon zest and juice.
- 8 Fold until fully incorporated, then leave to rest for 10-15 mins.
- 9 Divide the mixture evenly between the two tins, smooth the tops gently and place in the oven.
- 10 Bake for 25 – 30 mins, or until golden brown and a skewer inserted into the centre comes out clean.
- 11 Allow to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
- 12 Make a raspberry coulis for the buttercream icing.
- 13 Using a food processer, whizz up the raspberries and icing sugar until smooth.
- 14 Pass through a fine sieve.
- 15 Weigh out 180g coulis, to ensure you have the correct amount for the buttercream.
- 16 Now make the buttercream.
- 17 In a small bowl, mix together the egg yolks and sugar until well combined.
- 18 Transfer to a saucepan over medium-low heat, and add the raspberry coulis a little at a time – stirring all the while with a wooden spoon.
- 19 Keep cooking and stirring the mixture until it has the consistency of a crème anglaise (lift the wooden spoon out the mix should stick to the back)
- 20 Once you have the required consistency, transfer to a large bowl to begin whisking in the butter with an electric whisk.
- 21 Add the cold butter cubes to the still-warm mix, a bit at a time, whisking all the while – until you have a light, smooth buttercream.
- 22 Set aside until ready to use, but do not refrigerate yet.
- 23 Assemble the cake
- 24 Once the sponge layers are completely cooled, begin assembling.
- 25 Lay the first cake down on a tray or cake stand; if the top is not even, use a serrated knife to carefully trim it.
- 26 Top evenly with a layer of buttercream, and a scattering of raspberries, halved, if they are large.
- 27 Then lay the second cake on top of the first.
- 28 Now you can begin frosting the top and outside of the cake, using up the rest of the buttercream. Use a palette knife if you have one, for a smooth finish.
- 29 Finally, top with lots of strawberry slices, pointed side up, and the rest of the raspberries.
- 30 Place in the fridge for 15-20 mins, to let the buttercream firm up slightly – then you are ready to serve.
- 31 Finish with a dusting of icing sugar, and enjoy.
I have made the executive decision to bake this tomorrow because it looks ludicrously tasty. I mean, I have quite literally never seen a cake as tasty looking as this. Whoever baked it / devised it / photographed it deserve awards of some sort.
Totally agree with previous review, MUST get my cake tins out 😃 looks awesomely yummie
Of course it's nice like every ROYAL piece of food does
Lovely recipe and not too difficult to follow. Definitely worth a try if you have a rainy afternoon spare 😄
Had great fun making this cake and a delicious alternative to a Victoria sponge. Wasn't too difficult to make either.
Julia and Emily
It was so nice to make it. Very rich but maybe a little too sweet.