|Prep Time||25 Minutes (plus assembling)|
|Bake Time||20 Minutes|
- 6 eggs
- ¾ cup caster sugar
- 1 teaspoon vanilla
- 1 ½ cups cornflour
- 2 tablespoon plain flour
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon bicarbonate soda
- 200g punnet raspberries, torn
- 5 figs, cut into quarters
- Edible flowers to decorate (we used pineapple sage and lavender flowers)
- 250g unsalted butter, softened
- 1 teaspoon vanilla
- 500g icing sugar mixture
- 2 tablespoons milk
Tip: To make this a ‘naked’ sponge cake remove some of the icing from around the side of the cake by scrapping off the excess icing to reveal the cake layers.
Use our Wiltshire Silver Anodised Round Cake Pan for this recipe!
Preheat oven to 190°C (170°C fan forced). Grease and line the base of 3 x 20cm round cake tins.
Using an electric mixer beat the eggs and sugar together for 7 minutes. Add the vanilla and beat for a further minute. Mixture should be very thick and pale in colour.
Meanwhile, sift the cornflour, plain flour, cream of tartar and bicarbonate of soda together 3 times.
On the lowest setting of your electric mixture gradually add the flour mixture, beating slowly for 1 minute or until all the flour mixture is incorporated. Divide the mixture evenly between the 3 cake tins.
Place in oven and bake for 20 minutes or until golden and cakes spring back when lightly touched. Allow cakes to cool for a few minutes before turning out onto cooling racks covered with baking paper. Allow cakes to cool completely.
To make the buttercream icing, place the butter and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the icing sugar and milk, beating until smooth and well combined.
To assemble, place one of the sponge cakes on a cake plate, spread with ½ cup of buttercream icing and scatter with ½ the torn raspberries. Repeat with another sponge layer, buttercream and raspberries. Top with the final sponge layer and spread remaining buttercream over the top and sides of cakes. Decorate with figs and flowers if using.