Layer cake

Name: Layer cake
Ingredients: 115 g/4 oz/½ cup unsalted butter, plus extra for greasing; 350 ml/12 fl oz/1½ cups milk; 15 ml/1 tbsp cornflour (cornstarch); 475 ml/16 fl oz/2 cups double (heavy) cream or whipping cream; 475 ml/16 fl oz/2 cups double (heavy) cream or whipping cream; 2 eggs; fresh raspberries, to decorate; 15 ml/1 tbsp cornflour (cornstarch); 90 g/3½ oz/½ cup caster (superfine) sugar; 25 ml/1½ tbsp cornflour (cornstarch); 25 ml/1½ tbsp cornflour (cornstarch); 5 ml/1 tsp vanilla sugar; 7.5 ml/1½ tsp baking powder; 4 eggs, separated; 200 g/7 oz/1 cup caster (superfine) sugar; 175 g/6 oz/1½ cups plain (all-purpose) flour; 45 ml/3 tbsp milk; 25 g/1 oz/½ cup icing (confectioners’) sugar; 375 g/13 oz/generous 2 cups raspberries; sugar, to taste

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Three light cakes enclose a layer of crushed raspberries and one of custard, then the whole cake is covered with vanilla-flavoured cream. Make when raspberries are at their sweetest and best.

Ingredients

115 g/4 oz/½ cup unsalted butter, plus extra for greasing
200

Cake
Vegetarian

Method

Preheat the oven to 230°C/450°F/Gas 8. Lightly grease and flour three 23cm/9in shallow cake tins (pans).
Cream the butter with the sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time. Stir in the milk until blended.