Lemon and Raspberry Cake

Merry Christmas to all my readers…..Christmas this year was as much fun as always….Santa was very generous and gave us gifts, that we wished for…I got 3 baking books and I cannot be happier….I have been eyeing on those books for sometime and wondered how Santa knew about it… :-)….
I saw this beautiful cake on Lululu’s blog and instantly fell in love with it…I knew that time, that this is going to be my Christmas cake ….It had such a festive touch….And moreover, this was my last chance to bring home a pint or two of fresh raspberries…In another 15 days, I’ll be in the land of no raspberries and blueberries….The cake came out very soft and moist….So here is the recipe….

All you need is ( adapted from http://lululuathome.com )…This recipe will give you a two layer cake….

For the sponge

Eggs-3 ( separated )
Granulated sugar-12 cup
Vanilla extract-12 tsp
Lemon juice-1 and 12 tsp
Lemon zest-1 tbsp
All purpose flour-12 cup

For the soaking syrup

Granulated sugar-4 tbsp
Water-6 tbsp
Kahlua-3 tbsp ( or coffee granules dissolved in 3 tbsp water )

For the frosting

Whipping cream-1 and 12 cup
Confectioner’s sugar-12 cup
Raspberry jam-2 tbsp ( or any other jam of your choice )

Method of preparation

For the sponge

Grease and line an 8 inch pan
Pre heat the oven to 350 degrees F ( 180 degrees C )
Whisk egg whites and 2 tbsp sugar in a bowl with your blender, till stiff peaks are formed
In another bowl, beat egg yolk and the remaining sugar, till fluffy ( approx 5 minutes )
Add vanilla extract, lemon juice and lemon zest to it
Whisk for another minute
Fold the flour in the egg yolk batter
Add half of the egg white to the egg yolk batter and fold it in the batter
Add the remaining egg white to the batter and fold till it is incorporated
Pour the batter in the prepared pan and bake for 25 minutes
Remove the cake from the oven and let it cool for 5 minutes in the pan
Remove from the pan and cool on a wire rack

For the soaking syrup

Mix all the ingredients in a bowl and stir till sugar is dissolved

For the frosting

Whip the cream with sugar, till stiff peaks form

To assemble the cake

Cut the cake in half horizontally
Keep one layer on the serving platter
Brush with half of the soaking syrup
Spread 1 tbsp of jam on the cake
Spread 1 cup of whipped cream
Cover with another layer of cake
Brush with the remaining soaking syrup
Spread the remaining jam and cream and decorated the cake as you like

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  1. says

    I made this for my brother on his birthday! it wasn’t a very manly cake (obviously), but it was REALLY good! I doubled the recipe so the cake had 4 layers, and it turned out really well! The soaking syrup w/ kahlua REALLy made this raspberry cake unique, so i highly suggest not omitting (or substituting) this part of the recipe!

    Overall VERY YUMMY, and easy to make cake! =)

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