Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

360g but­ter 360g caster sugar 6 large eggs 2t vanilla essence 360g cake flour 4ml bak­ing pow­der 2ml salt 60ml milk food colour­ing of your choice 152g rasp­berry jam (or of your choice, such as blue­berry or apri­cot) 375g but­ter (or for a white ic­ing, use 250g but­ter and 125g white palm oil short­en­ing) 2 cups ic­ing sugar Lightly grease five 23cm sand­wich cake tins, and line with bak­ing pa­per. Pre­heat the oven to 190°C. Cream the but­ter with the sugar un­til pale and fluffy. Lightly beat the eggs and vanilla essence, and grad­u­ally add to the but­ter mix­ture, whisk­ing un­til in­cor­po­rated. Sift the flour, bak­ing pow­der and salt to­gether and fold into the but­ter mix­ture, al­ter­nat­ing with the milk. (You may need a lit­tle less or a lit­tle more milk than in­di­cated.) Di­vide the mix­ture evenly be­tween four or five bowls. Grad­u­ally add a lit­tle food colour­ing to each bowl, start­ing with the dark­est colour, and grad­u­ally adding less to each of the bat­ters, fold­ing it in as you go. Pour the mix­tures into the tins and bake for about 26 min­utes or un­til springy to the touch. Turn out onto a wire cool­ing rack and cool com­pletely be­fore ic­ing.

To as­sem­ble the cake, trim the tops so that all the cakes are flat. Place the dark­est layer on the bot­tom and spread a dessert spoon­ful of jam over the top of the layer. Sand­wich the sec­ond dark­est layer of sponge on top, and re­peat the process with all the lay­ers.

For the but­ter ic­ing, cream the but­ter with the ic­ing sugar, or but­ter, short­en­ing and ic­ing sugar, un­til light and fluffy. Ice the cake with a thin layer of ic­ing for a crumb coat. Re­frig­er­ate un­til it has set, then re­move and ice the cake with the re­main­ing ic­ing. Dec­o­rate as de­sired and serve.

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