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Sophie's lemon and raspberry cake
Sophie's lemon and raspberry cake

Before you jump to Sophie's lemon and raspberry cake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are many things you can do to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. You can do small things every day to improve upon your health and lose weight. Being smart about the choices you make each day is a start. Looking to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only signal of your healthfulness. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to sophie's lemon and raspberry cake recipe. To cook sophie's lemon and raspberry cake you only need 22 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Sophie's lemon and raspberry cake:
  1. Get cake
  2. Take 200 grams softened butter
  3. Provide 350 grams self raising flour
  4. Use 2 tsp baking powder
  5. Get 350 grams caster Sugar
  6. Get 4 Eggs, beaten
  7. Prepare 12 tbsp milk (whole is best)
  8. Use 1 grated rind of two medium sized lemons
  9. Use 1 juice of 1 lemon
  10. Prepare centre
  11. Use 200 ml double/heavy cream
  12. Take 1/2 fresh raspberries
  13. Use 1 tbsp raspberry jam
  14. Get 6 tbsp raspberry jam (separate from the other amount).
  15. Use frosting
  16. You need 3/4 cup unsalted butter, softened
  17. Take 2 cup icing sugar
  18. Provide 1 cup fresh raspberries
  19. Take 1/2 tsp vanilla essence
  20. Use garnish
  21. Provide 1 fresh raspberries
  22. Get 1 dried raspberries
Instructions to make Sophie's lemon and raspberry cake:
  1. Preheat oven to 160°C.
  2. To make the cake: mix the cake ingredients together, mixing as you go. Split between two greased tins and bake for 35 or until a skewer comes out clean, turning them around half way through.
  3. To make the cream centre: Whisk the cream until is becomes stiff. Add your raspberries and 1 tablespoon of jam, and mix until blended. Cover and refrigerate until needed.
  4. To make the frosting: Blend the ingredients together in order until smooth. Once mixed, cover and refrigerate until needed.
  5. When the cake is done, remove from the oven and allow to cool.
  6. Once cool, even out the tips of the cakes so they are flat. Cover one side if one cake with your approx 6 tablespoons of jam.
  7. On the other cake, cover one side with your cream. Place one cake on the other so the jam and cream are sandwiched together in the middle.
  8. Apply your frosting to the outside. I chose to frost the sides, too.
  9. Decorate your cake with raspberries and dried raspberries.
  10. Enjoy!

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