Raspberry Cake Recipe
Ingredients
Sponge Cake
- 187 g
Cake flour - 187 g
Castor sugar - 281 g
Eggs - 62.5 g
Corn Oil
Makeup
- 100 g Raspberry
- 150 g
Raspberry jam - a couple Gold flakes
Instructions
Sponge Cake
- In a water bath bowl, add in sugar and egg and whisk until the sugar dissolve and the temperature around 42�c.
- Once warm, beat it using stand mixer or hand whisk. Beat until super fluffy.
- Once fluffy, incorporate the flour slowly a little at a time.
- After finish adding the flour, fold in corn oil.
- Transfer it in 26 inch baking pan.
- Bake in 180�c preheated oven for 25 minutes or until toothpick came out clean.
- Cut it into the desired thickness.
Italian Meringue
- Combine water and sugar and cook until it reach 117�c.
- Beat the egg until soft peak and slowly add the hot syrup.
- Increase the speed and beat until the meringue reach 25�c.
Fruits
- In a bowl add in strawberry and a tablespoon of sugar and toss it a bit and let it rest for 1 hour.
Makeup
- Stack the cake and put the filling in between layer.
- Coat the cake with the meringue.
- Decorate or pipe the meringue up to your preference.
- Use blowtorch to give it colour.
- Decorate it with remaining raspberry and gold flake.
