31 July 2012
There is nothing better than raspberries to herald summer. We are lucky here in HK to get the best raspberries the world has to offer flown to our shores. Raspberries have a subtle taste that works well with the light sponge and cream cake. Make sure that you sift the dry ingredients three times- it makes for the lightest sponge cake.
Even the colours are gorgeous…the mixture of yellow and pink and the flavours- say no more….tart raspberries, sweet sugar, fluffy cream…yum!!!
1/2 cup white sugar
1 1/4 cups cornflour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper.
Sift cornflour, baking powder and salt together 3 times.
Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
Beat whites with a pinch of salt until stiff peaks form.
Gradually add sugar and yolks one at a time, beating until sugar dissolves. Add vanilla. Add cornflour mixture to egg mixture. Gently fold in the dry ingredients until just barely mixed through.
Divide mixture between prepared pans. Bake for 20 to 22 minutes or until cake spring back when touched. Line a wire rack with baking paper. Turn cake out onto wire racks to cool.
For the filling and topping:
1 punnet fresh raspberries
1 1/4 cups whipping cream, whipped
2 tsp icing sugar
Hot pink decorating sugar (from Complete Deelight)
Garnished with edible flowers
Whip cream and mix in icing sugar to sweeten.
Top one cake with layer of cream and sprinkle on some pink sugar, place raspberries on top of cream and then top with the second cake. Using a piping bag, pipe cream in a decorative pattern and top with pink sugar. Garnish with raspberries- or if you can find some- edible flowers.