© J Sainsbury plc 2020
Perfect afternoon tea layer cake
Topped with fresh strawberries, this gorgeous cake has layers of light sponge in chocolate, vanilla and raspberry
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Ready in 50 minutes
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Cooking time 20 minutes
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Prep time 30 minutes plus cooling
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Serves 6
Ingredients
- 100 g fresh raspberries, washed
- 225 g unsalted butter, softened
- 225 g Fairtrade white caster sugar
- 4 large free-range eggs, lightly beaten
- 200 g self-raising flour, sifted
- 0.5 tsp baking powder
- 2 tbsp cocoa powder
- 1 tsp Madagascan vanilla extract
For the icing:
- 75 g unsalted butter, softened
- 200 g full fat soft cheese
- 100 ml low fat natural yogurt
- 100 g icing sugar
To decorate:
- 227 g fresh strawberries, washed, hulled and quartered
Method
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1
Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line 3 x 20cm round cake tins. Put the raspberries in a food processor and whizz until smooth. Pass through a sieve until you have a smooth sauce. Set aside.
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2
Place the butter in a large bowl and add the sugar. Beat with an electric hand whisk for about 5 minutes until the mixture is pale and fluffy. Slowly add the eggs, beating all the time, then fold in the flour and baking powder.
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3
Divide the mixture evenly between three bowls. In a jug, mix the cocoa powder with 3 tablespoons of boiling water then fold this into the mixture in the first bowl.
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4
Add 3 tablespoons of the puréed raspberries to the second bowl, then add the vanilla extract to the third bowl. Stir both to combine. Spoon the mixture from each bowl into a prepared tin and bake for 15-20 minutes until lightly golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack and let cool completely.
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5
Meanwhile, make the icing. Place the softened butter in a large bowl and beat in the soft cheese, yogurt, icing sugar and the remaining raspberry purée. The mixture should be smooth and thickened.
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6
Put the chocolate sponge onto a cake stand and spread over 3 tablespoons of icing. Top with the raspberry sponge and repeat with another 3 tablespoons of icing. Finish with the vanilla sponge, then spread the remaining icing over the top and side of the cakes. Decorate with the fresh strawberries.
