- Put the berries, sugar and lemon juice in a small saucepan and cook over medium heat until the berries start to burst and sugar is dissolved.
- Blitz the berries in a food processor until you have a smooth purée then strain to remove all the seeds.
- Return to the saucepan and add the butter. Cook over medium heat stirring continuously until butter is melted. Take off the heat.
- Lightly beat the eggs in a bowl. Add a couple of tablespoons of the berry mixture and whisk together. Gradually add the remaining berries then return to the saucepan. Cook over low heat, whisking continuously, for 5-10 minutes until thickened (it will thicken even more when cooled).
- Cool completely before using to fill the cake.
For the cake
Makes 2x23cm | 9in cakes or 4x16cm | 6in cakes or 24 cupcakes
50g | 1.7oz desiccated coconut
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g | 7oz Lurpak’s Cook Range Baking
200g | 7fl oz buttermilk
3 tbsp freeze-dried raspberries
1 tsp vanilla extract
2 tsp lemon zestTo fill & decorate
500ml | 17.6 fl oz cold double cream
200g | 7oz icing (powdered) sugar
Seeds from 1 vanilla pod
200g | 7oz mixed fresh berries to decorate
- Preheat the oven to 180C | 350F. Use a piece of kitchen towel smeared with Lurpak Cook’s Range Baking to grease your cake tins then dust them with flour, tapping out any excess.
- Sift all the dry ingredients (flour, sugar, coconut, baking powder, soda & salt) in the bowl of your stand mixer. Mix together using the paddle attachment on low speed.
- Add the Lurpak and mix on medium-low speed until the mixture resembles coarse sand.
- Add the eggs, one at a time, mixing well with each addition. You may need to stop the mixer and scrape the bottom and sides of the bowl.
- Add the buttermilk, lemon zest and vanilla extract and mix on low then high speed for a couple of minutes.
- Add the freeze-dried raspberries and use a spatula to fold them in. Scrape the bottom and sides of the bowl to make sure the batter is completely smooth.
- Divide the batter into the prepared tins and bake for 25-35 minutes depending on tin size. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
- Cool on a wire rack and then gently tap the cakes out of the tins. Make sure they are completely cool before frosting.
- While the cakes are cooling, put the icing sugar, vanilla and double cream in your stand mixer and whisk at high speed until you have firm peaks.
- To assemble the cake, spread a little berry curd on the bottom layer then pipe whipped cream over the top. Add the second layer of cake and repeat the process until you have used all your layers (see the gif at the bottom of the post for a quick demo).
- Decorate with a selection of fresh berries and dust with icing sugar if you like.
|This may be the fluffiest sponge cake ever!|
- I made 4x16cm / 9in layers but used only 3 in the end as the cake was so tall. I also made a batch of cupcakes with some of the batter – these needed 23 minutes to bake. I cut a hole in each of the cupcakes with a heart shaped cutter and filled them with curd before icing with whipped cream. I also sprinkled a little shaved chocolate over the top.
- Because the cake contains fresh cream it is best eaten on day of assembly but can be kept in the fridge for one day.
- The cakes can be made a day in advance and kept at room temperature, wrapped in cling film, until you are ready to fill.
- If you want an even easier, speedier recipe, you can use raspberry jam instead of the berry curd.
- The coconut in the cake is there for texture more than taste – I live with coconut-phobes. If you want to augment the taste of the coconut you can add some coconut extract into the cake batter instead of vanilla. You can also add some coconut milk or powder in the whipped cream.
|These cupcakes hide berry curd under the fresh whipped cream – yum!|
|Here’s a quick demo of cake assembly!|