Claire Clark’s Raspberry Layer Cake


This Canadian-inspired creation makes a wonderful afternoon tea centrepiece – dig in! 

Raspberries and cream are the same colours as the famous Canadian flag, which is why this cake is made to celebrate Canada Day on 1st July.

It is traditional to arrange the raspberries on top of the cake in a maple leaf shape, since this is depicted on the flag. 

For the pink cake pops:
• 75g very soft unsalted butter
• 75g caster sugar
• 1 medium egg
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 75g self-raising flour
• a little pink food colouring

For the vanilla cake:
• 6 medium eggs
• 2 medium egg whites
• 150g caster sugar
• 1/2 teaspoon vanilla extract
• 150g plain flour, sifted

For the raspberry syrup:
• 100g caster sugar
• 100ml water
• 25g raspberries
• 1 tablespoon raspberry liqueur, (optional)

For the filling:
• 1 litre double cream
• 25g icing sugar
• 1 teaspoon vanilla extract
• 3 tablespoons raspberry jam
• 300g raspberries

1 Heat the oven to 170°C. Grease and flour 12 cake pop moulds.
2 Combine all the cake pop ingredients except the food colouring in a bowl and beat with an electric mixer for 2 minutes, until you have a smooth batter. Mix in the food colouring.
3 Spoon or pipe the mixture into the cake pop moulds, filling them no more than half full. Bake for 15—18 minutes, until well risen and firm but not too brown. Leave to cool in the moulds.
4 To make the vanilla cake, grease three 20cm sandwich cake tins and line the bases with baking parchment. Grease again and flour the tins.
5 Place the eggs, egg whites and sugar in a large bowl and whisk with an electric mixer on high speed until pale and tripled in volume.
6 Add the vanilla extract. Using a large metal spoon, fold in the sifted flour, taking care not to lose any volume.
7 Divide the mixture evenly between the 3 cake tins and drop the cake pops randomly into them. Level with a spatula and bake at 170°C for 20-25 minutes, until the top is golden brown and the cake springs back when pressed gently with your finger.
8 Cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.
9 Meanwhile, make the raspberry syrup. Put the sugar, water and raspberries into a pan and bring to the boil.
10 Remove from the heat and allow to cool, then whisk so the raspberries break up. Add the raspberry liqueur, if using.
11 To make the filling, put the cream, icing sugar and vanilla into a bowl and whisk to medium peaks. Keep in the fridge until needed.
12 Turn over one of the layers of cake and remove the paper. Place on a cake card and, using a pastry brush, soak the cake with raspberry syrup. Spread the cake with half the raspberry jam, then spread or pipe a thick layer of cream on to the jam.
13 Cover with about a quarter of the raspberries, add more cream and level the top. Layer the next sponge layer in the same way then top with the third sponge.
14 Coat the outside of the cake with the remaining cream, using a palette knife or spatula.
15 Decorate with the remaining raspberries and dust with a little icing sugar, if liked. 

Recipe courtesy of Claire Clark, extracted from 80 Cakes Around the World


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