Monday, 21 May 2007

Raspberry Cream Cake

The following recipe is for one of my favorite cakes, similar to a strawberry shortcake, but with raspberries and using one of my favorite cake batter recipes. Although the picture above is not of the greatest quality the cake itself is gorgeous and a perfect summertime treat. In this instance the cake is vanilla but the next time I bake it I plan to create a lemongrass version as I think lemongrass and raspberry would compliment each other nicely.

Raspberry Cream Cake

2 cups self raising flour
1 ¼ cups caster sugar
½ cup butter or margarine (softened)
3/4cup milk
1 tsp vanilla
2 eggs
1 cup Whipping cream
Powdered sugar
1 cup raspberries
Preheat the oven to 375 F
Beat the butter and sugar until light and fluffy. Then add half of the flour to the butter beating well. Add half the milk and beat well then add the eggs one at a time. Add the rest of the flour then the remaining milk and the vanilla mixing till smooth, Fill a greased and floured baking pan half full ( 1 large cake tin or two smaller tins) bake for 25 to 35 minutes until golden on the top and the center springs back when gently pressed.

When the cake has cooled whip the cream and if desired fold in a small amount of icing sugar. Ice the cake with the whipping cream then place the raspberries (strawberries, blueberries whatever fruit you desire) gently onto the cream. Dust with icing sugar just before serving.

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