Ingredients
Serves 6
- 5oz / 150g caster sugar
- 5 large eggs
- 5oz / 150g plain flour
- 1 level tsp. baking powder
- 250g butter, at room temperature
- 450g Icing Sugar
- ½ tsp. vanilla bean paste
To decorate
- Sugar flowers decoration
- Fresh flowers and herbs
- Fresh berries
- Mini meringues
- Melted chocolate
Method
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
3. In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy or until figure of 8 is achieved.
4. In a small bowl, combine the flour and baking powder.
5. Sieves the flour over the egg and sugar mixture and gently fold to combine.
6. Transfer evenly to the two prepared sandwich tins.
7. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and set aside to cool for 5-10 minutes. Then transfer to a wire rack. Allow to cool.
8. Next, prepare the butter cream. In a mixing bowl, beat the soft butter with the icing sugar and vanilla paste until light and fluffy.
9. First, Place 1 cake layer on your cake stand, or serving plate.
10. Spread some raspberry jam, and butter cream and add a few berries. Repeat the same step until the cakes are staked together. Cover the top cake with a final layer of buttercream. Smooth well using a warm spatula.
11. Decorate the cake with some sugar flowers or your preferred topping.
