Such great flavours.
Ingredients
- For the Lemon Sponge:
- 450g self-raising flour (sieved)
- 330g caster sugar
- 250g unsalted butter (very soft)
- 180ml full fat milk (room temperature)
- Zest of 1 large unwaxed lemon
- 4 large eggs
- For the Raspberry Bubble Filling:
- 100g of fresh or thawed frozen raspberries
- 100g granulated sugar
- 50ml Champagne or Prosecco
- For the Raspberry Bubble Buttercream:
- 500g icing sugar
- 227g (1 block) unsalted butter (very soft)
- Raspberry juice and Champagne or Prosecco to taste (don't add too much liquid!)
Method
- For the Lemon Sponge: Preheat oven to 160c (fan oven) or 180c (conventional oven), line and prepare three 8-inch round tins with baking parchment.
- Cream the unsalted butter and caster sugar together in a large stand mixer (with a paddle attachment) or with a handheld mixer until pale in colour.
- Grate and add the lemon zest to the sugar/butter and mix until just incorporated.
- Slowly add the eggs (add a tablespoon of flour if the mixture begins to curdle).
- Alternate between adding the flour and milk, making sure to finish with the flour.
- Scrape the sides of the bowl and mix for approximately 1 minute.
- Put equal amounts of the cake mixture in each tin and bake until a knife inserted into the sponges comes out clean. (approximately 30 minutes).
- Once cool, wrap cakes in clingfilm and leave overnight before cutting.
- For the Raspberry Bubble Filling: Mash and sieve the raspberries, set aside approximately 50ml of juice for the buttercream.
- Heat mashed raspberries, Prosecco and sugar in a pot until they begin to boil.
- Add the sugar and stir well.
- Continue to boil for approximately 2 minutes and then remove from the heat.
- Set aside to cool before using for filling.
- While the cakes and filling are cooling, prepare your buttercream.
- For the Raspberry Bubble Buttercream: Beat icing sugar and the unsalted butter in the bowl of a large stand mixer (with paddle attachment) or with a handheld mixer until combined and the mixture looks similar to breadcrumbs.
- Mix the leftover raspberry juice with some alcohol and add slowly to the buttercream, ensuring not to add too much!
- Mix until the buttercream is smooth and light.
- To construct the cakes, level your sponges with a knife - you want them to be approximately 1-inch thick.
- Using your circle cutter (2.5-inch/3-inch), cut out 7/8 discs per sponges (you should have approximately 21-24 discs).
- Smooth or pipe your buttercream on to the sponge discs and stack on top of each other. You should have 3 sponge discs per cake.
- Make a little hole in the top and middle sponge and insert your raspberry bubble filling.
- To finish off your mini cake, pipe a buttercream swirl on top and garnish with sugared raspberries and lemons or whatever you fancy!
