Cake: Summer in January
I call this cake Summer in January because I froze peak summer raspberries for this cake in 2023 for my 2024 birthday cake!
Ingredients
Lemon sponge:
285g unsalted butter, cut into 4 chunks
380g caster sugar
380g plain flour, or cake flour if you can get it
5 ¼ tsp baking powder (24g)
½ tsp salt
7 large eggs (400g)
150g vegetable oil, or other neutral oil like sunflower
150ml whole milk
1 tbsp vanilla bean paste
1 tbsp lemon zest (from 2 large lemons)
Lemon syrup:
150ml lemon juice (from 3-4 lemons)
115g caster sugar
Frosting and filling
200 g sugar
1½ cups (37 g) freeze-dried raspberries; plus more crushed for serving (optional)
690 g heavy cream
1 tsp. vanilla extract
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
80 g raspberry jam
170 g fresh raspberries
Directions
Make the sponge
Melt the butter in a medium saucepan over a medium-high heat until it begins to bubble.
Turn the heat down to medium and cook, whisking occasionally to prevent it from burning.
It should start to foam, at which point it’s almost ready: keep whisking until browned and smelling nutty. Immediately pour into a heat proof bowl to stop it cooking further (you should be left with 220g). Set aside to cool. You want it still liquid, so if it does solidify then melt it very gently once more and let cool slightly.
Preheat the oven to 350 F.
Grease and line the sides of two 23cm cake tins that have a removable base (springform cake tins will also work). You can use the remaining batter for cupcakes.
In a large bowl whisk together the sugar, flour, baking powder and salt until combined and there are no lumps.
In a separate large bowl, whisk together the eggs, oil, milk and vanilla until smooth.
Pour this into the flour bowl and use a whisk and a folding motion to gently incorporate the wet ingredients into the dry.
Once the batter is smooth and there are no lumps, pour in the cooled melted butter and the lemon zest and whisk just to combine (don’t over mix).
Add 650 g of batter into each cake tin.
Add remaining batter into a cupcake tin.
Bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean.
While the cakes are in the oven, make the lemon syrup by adding the lemon and sugar to a small saucepan and placing over a high heat.
Stir gently to dissolve the sugar then remove from the heat.
Brush the tops of the still warm cakes with the warm lemon syrup (about 85ml per cake) then set aside to cool completely.
Frosting and filling preparation:
Do not start till the cakes have cooled down completely.
Finely grind sugar and 1½ cups (37 g) freeze-dried raspberries in a spice mill or food processor
Sift powder through a fine-mesh sieve to remove seeds.
Transfer to the clean bowl of a stand mixer fitted with the whisk attachment.
Add cream, vanilla, and salt.
Beat on medium-high speed until firm peaks form, 5–7 minutes.
Stir jam in a small bowl to loosen, then gently fold in fresh raspberries.
Assembly:
Place 1 cake on a cake platter or large plate.
Scoop a heaping cupful of raspberry cream on top; spread evenly with offset spatula. Spoon berry mixture on top of cream, leaving a 1" border around the edges (this will prevent berries from spilling over the sides).
Place the second cake layer on top and press down ensuring the cake top is even.
Put the cake in the fridge for 20 minutes allowing the mixture to set.
Spoon a heaping ½ cup raspberry cream into a pastry bag fitted with a tip.
Frost top and sides of cake with raspberry cream still in the bowl.
Pipe dollops of raspberry cream around the edges of the top of the cake.
Chill cake, uncovered, at least 2 hours.
To serve, sprinkle top of cake with crushed freeze-dried raspberries if desired.
Slice cake with a serrated knife, wiping clean between cuts.
