Classic Vanilla Cake with Raspberries
This classic cake can be filled with whichever fruit you have in season – try it with fresh blueberries, blackberries, or even peaches and cream. Use fresh vanilla for a distinctively gourmet flavor!
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Cakes & Cupcakes,
What you need:
- 2 eggs
- 6 oz sugar
- seeds from 2 vanilla pods
- 5 oz plain flour
- 1 tsp baking powder
- 3 oz Lurpak® Slightly Salted, melted
- 1/5 pt milk
- Brushing: Melted butter.
- Decoration: Confectionery sugar, sifted.
- Accompaniment: 1 lb fresh raspberries.
What to do:
- Whip eggs and sugar until fluffy, approx. 3 min. Add vanilla seeds.
- Combine flour and baking powder and sift it into the egg mixture by turns with butter and milk.
- Butter a spring form with a “chimney” (approx. 9½” diam.). Sprinkle the form with a little flour.
- Distribute the mixture in the form and bake the cake in the middle of the oven.
- Allow the cake to cool before it is removed from the form.
BAKING TIME: Approx. 40 min. at 350° F
SERVING: Fill the circle in the middle of the cake with raspberries.
TIP:: The cake can be filled with whipped cream, crème fraiche or vanilla ice cream. Dust with powdered sugar for a fancy finish. Raspberries can be replaced by strawberries, blackberries or another fresh fruit in season. Sure to be an instant classic!
