Raspberry Ombre Cake

This cake is a real showstopper...a simple yet delicious sponge filling, decorated with a raspberry flavoured buttercream, ombre style.

Ingredients:
250g butter, softened
250g caster sugar
1tsp vanilla essence
4 eggs
250g self raising flour
1tsp baking powder
500g icing sugar, sifted
250 butter, softened
Raspberry jam
100g Frozen raspberries

Method:
Grease and line two 8” cake tins.
Preheat the oven to 180c.
Cream together the butter and caster sugar until light and fluffy, and add the vanilla essence.
Add the eggs one at a time, beating the mix well after each addition.
Sift in the flour and baking powder, fold in well.
Divide the cake mix between the tins, and bake for 25-30 minutes, until well risen and golden brown, and springy to the touch.
Transfer to a cooling wire.

Level the tops of the cakes using a serrated knife.
Set onto a serving plate or cake board and sandwich together with the jam.
Beat together the icing sugar and butter, until fully combined.
Using a palette knife, coat the top of the cake with the plain icing. Start on the sides using the plain vanilla icing to coat the top quarter of the sides of the cake.
Divide the remaining icing into 3 bowls.
Make a raspberry puree, by adding the raspberries to a pan with a tbsp. of water and a sprinkle of sugar. Heat until the raspberries break down, then strain through a sieve.
Add spoonfuls of raspberry puree to each portion to create 3 graduating shades from light to dark.
Use the raspberry icing in order from lightest to darkest to coat the next quarter down the sides of the cake until the sides are fully coated.
Run a palette knife around the sides of the cake to gently smooth out the icing and blend in each colour.


And there you have it!

Happy baking,
Charley x

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