Raspberry Topped Fluffy Cake Recipe
Ingredients:
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150ml of SodaStream sparkling water
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225g of unsalted softened butter
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225g of caster sugar
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3 large eggs
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1/2 zested lemon
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1 teaspoon vanilla
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225g self-rising flour
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1 pinch of salt
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400ml thickened cream, for topping
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Raspberries, for decoration
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Icing sugar, for dusting
Method:
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To prepare the SodaStream Sparkling Water: Fill a 1 Liter Sodastream bottle with cold water and carbonate
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Preheat oven to 180°C. Butter and flour the base of two 20cm springform cake pans
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Using an electric blender, cream the butter and sugar together until smooth
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Add eggs one at a time and blend until the mixture is well combined, scraping down the sides of the bowl after each egg is added
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Add lemon zest, vanilla, flour, and salt
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Add sparkling water to the mixture and using a handheld whisk, mix until combined
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Divide mixture evenly between two pans
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Bake pans in the centre of the oven for 25-30 minutes, or until a skewer inserted into the middle of each cake comes out clean
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Remove from the oven and let cool for 10 minutes. Run a knife around edges of the pan and remove cakes to cool on a wire rack
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Using a long-bladed serrated knife cut the top off one of the cakes to make it flat. Place it as the base layer of the cake
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Spread an even layer of whipped cream over the top, then layer on the other sponge cake
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Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar
Ready to try something delicious?