A 3 tiered celebration cake; layers of delicate lemon sponge sandwiched together with raspberry buttercream and fresh raspberries, and covered in marshmallow-like American Frosting. Ideal for a special occasion celebration.
I’ve just started reducing my hours at work to concentrate more on blogging and turning this into a full time venture, and so it only seemed appropriate for the first bake on my day off to be something fit for a celebration. This cake is just that; delightfully tall, it just shouts ‘big occasion’ and is a wonderful mix of two of my favourite flavours – lemon and raspberries.
Raspberries are best at this time of year when in season; whether they come from the supermarket, a pick your own farm, or even just picked from a bush at the side of the road, they are delicious. The sweet and sharp flavour works really well with cakes, as the sharp contrast can break through the sweetness – it works perfectly here with the American Frosting. This recipe also uses my Raspberry Curd to flavour the buttercream, giving it a strong raspberry flavour throughout.
American Frosting is very different to a traditional buttercream; First off, there is no butter in sight. It is essentially a very soft type of meringue. It starts off as Swiss or Italian meringue (depending on if you have a sugar thermometer; I have a recipe for both methods below) but the sugar is not heated as high, resulting in a much softer and more marshmallow-like texture.
I was inspired by a recent episode of The Great British Bake Off to give the American Frosting a try, and just like the contestants, I found it was not the easiest thing to make. The main place I went wrong was letting it cool too much before slathering it on the cake. Unlike meringue, which you would keep whipping until cool, you need to work with this whilst it is still warm. Follow that tip and you’ll find the recipe faultless.