Ready, steady, bake!

Posted by / Tuesday 23 August 2016 / Fundraising
CAKE1

Stuck for fundraising ideas? How about a bake sale? We've looked into our recipe collection and pulled out a great one!

Nick Nairn Cake Picture

Nick Nairn's Raspberry Sponge

You'll need:

A little butter for greasing your tin
6 eggs (room temperature)
150g caster sugar
3 tbps warm water
150g plain flour
1/2 tsp baking powder
Pinch of salt
600g fresh raspberries
Freshly squeezed lemon juice
icing sugar to taste
300ml double cream






"Raspberry Sponge filled and topped with raspberries is a perfect celebration cake. I use a light whisked sponge which contains no fat. It's easy to make, but as it doesn't have any fat in it to keep it moist , it should be filled and eaten quite quickly."

Nick Nairn

Method

First make the sponges. Preheat the oven to 180C/350F/Gas 4. Line the bases of two 20cm cake tins with  baking paper. Lightly butter the sides. 

In a large bowl, whisk the eggs and sugar  until light and fluffy. The mixture will double in volume at least and look almost white when it is ready. Now whisk in the water.

Sift the flour with the baking powder and salt and, using a large metal spoon or silicon spatula, fold into the mixture, being careful not to lose any of the air you’ve just spent ages whisking in! Pour the mixture into the prepared tins and bake in the oven for about 30 minutes. When the cake is ready let it cool completely before turning it out.

To assemble the cake, take 150g raspberries and crush lightly with a fork. Add a squeeze of lemon juice and icing sugar to taste. Carefully stir in half the remaining raspberries and set the mixture aside while the cake cools.

Whisk the cream with icing sugar until it just holds soft floppy peaks (don’t overmix it). Place one cake on a plate and spread with two-thirds of the cream, top with the mashed raspberry mixture and sit the remaining sponge on top. Spread the top with the remaining cream and arrange the remaining whole raspberries on top. Serve immediately.

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