Over the last few months, I missed going out to eat cake so much I decided to make it myself. I baked this delightful raspberry ripple- recipe and ingredients courtesy of BakedIn.
130g caster sugar
195g self-raising flour
1 tsp baking powder
75g granulated sugar
130g icing sugar
2.5g freeze dried raspberries
4 medium eggs
195g cubed unsalted butter, at room temperature
You will need:
3 x greaseproof circles
2 x wooden skewers
3 x 18cm round tins
1. Preheat the oven to 180°C/fan 160°C/ gas mark 4. Grease three round tins and line with the provided greaseproof circles. If you do not have three tins, you can bake in batches.
2. Using a wooden spoon, beat together 195g of butter and the caster sugar, until light and fluffy. Add 4 eggs, and the flour and baking powder, and beat until the mixture is smooth.
3. Divide the mixture evenly between the three prepared tins, and smooth with a palette knife or the back of a spoon. Bake for 18-25 minutes, or until golden and well risen. Test the cakes with one of the provided skewers, if the skewer comes out clean, the cakes are done. Leave to cool in the tins for a few minutes, then turn out onto a wire rack and leave to cool completely.
4. While the cakes are baking, make the jam. Put 120g of raspberries, the granulated sugar and 70 ml of water into a saucepan. Bring to the boil, then lower the heat and simmer for around 20-25 minutes. When the jam has thickened slightly, remove from the heat and push the jam through a sieve with the back of spoon. Discard the seeds and pulp from the sieve. Leave the remaining jam syrup to one side to cool completely.
5. Whilst the cake is cooling, make the icing. Briefly beat the mascarpone in a bowl, then gradually add the icing sugar and mix until well combined.
6. Once the cake layers are cool, assemble the cake. Position one of the sponges onto a plate, and spread 2 heaped tbsp of mascarpone icing onto the sponge. Dollop a third of the jam syrup over the icing, and, using the second provided skewer, swirl the jam into the icing. Put the second sponge on top and repeat.
7. Put the final sponge on top and spread a generous amount of icing over the top of the cake. Scrape a thin layer of icing around the sides of the cake with a flat knife. Dollop the jam syrup over the top of the cake and swirl carefully to achieve a distinctive ripple effect.
8. To finish, decorate with the freeze dried raspberries.
MY TOP TIP
Ripple the jam syrup and the icing very gently so the two components remain distinct, with the colours just marbled.
My raspberry ripple turned out deliciously light and fluffy. I shall be making this one again.