Savor the delightful combination of tart lemon zest and sweet raspberries in this airy cake, complemented by a luscious layer of custard-infused raspberry buttercream.
For the Raspberry Sponge Cake:
- 125g All-Purpose Flour
- 80g Granulated Sugar
- 35g Light Brown Sugar
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 165g Milk (of your choice)
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 20g Butter (melted, your preference for salted or unsalted)
- 20g Neutral Oil
- Zest of 1 Lemon (combine with sugars)
- 10-12 Fresh Raspberries
Sponge Cake Method:
- Grease two 5-inch cake pans and line the bottoms with parchment paper.
- Whisk together milk and vinegar and set aside for 10 minutes to create a buttermilk-like mixture.
- Rub the lemon zest into the sugars to release the oils for a fragrant sweetness, then whisk into the milk mixture along with vanilla.
- Sift in the dry ingredients, folding carefully to combine without overmixing. Stir in the melted butter and oil until just incorporated.
- Distribute the batter between the prepared pans. Gently press raspberries into the top of the batter.
- Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted comes out clean. Cool the cakes completely after baking.
For the Raspberry Custard Buttercream:
- 220g Butter (softened)
- 175g Powdered Sugar
- 90g Condensed Milk (room temperature)
- 10g Whipping Cream
- 20g Freeze-Dried Raspberries (ground into powder)
- 1/2 tsp Vanilla Extract
- Zest of 1 Lemon (or 2 small lemons)
Frosting Method:
- In a mixer, cream butter and lemon zest for about 4-5 minutes until fluffy.
- Gradually add powdered sugar, continuing to beat until well combined and creamy.
- Drizzle in condensed milk slowly, mixing on low speed, then beat for an additional 2-3 minutes.
- Incorporate the raspberry powder and vanilla extract, mixing until even in color.
- Finally, add whipping cream and beat for another 2-3 minutes until the frosting is light and spreadable.
Assemble the cooled cakes with a generous spread of the raspberry custard buttercream between each layer, and cover the outside to your liking. Refrigerate the assembled cake for 2-3 hours to set before slicing and serving for a perfectly indulgent treat.
