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Lemon Raspberry Cake, How to make Lemon Raspberry Cake
Author:
Neha Mathur
Print Recipe
Ingredients
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 tablespoon 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
Instructions
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 tablespoon 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 tablespoon 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