Cranberry, Lemon and Vanilla Cake – With Charlotte Manley
Hello! This wonderful weather has inspired me to bake a light, fruity cake. So this weekend I decided to create a Cranberry, Lemon and Vanilla cake.
To make the sponge:
- 350g caster sugar
- 350g butter softened
- 350g self-raising flour
- 175g plain flour
- 6 eggs
- 1 tsp Vanilla extract
- For the filling:
- Lemon curd
- 350g icing sugar
- 150g butter softened
- Cranberry flavouring
- 1/2 tsp pink food colouring
- 50g dried cranberries whizzed up in a food mixer.
For the sponge:
Preheat the oven to 160c.
Grease an 8inch cake tin. In a bowl, cream the sugar and butter until pale and fluffy. Add the eggs one at a time. Gradually beat in the flours. Add the vanilla extract.
Spoon the mixture into the cake tin and place in the middle rack of the oven. Bake for 1 and 1/2 hours or until light golden brown and a skewer comes out clean.
Leave in the tin to cool and then turn out onto a cooling rack and allow to cool completely before icing.
For the buttercream, whisk the butter and 300g of the icing sugar until fully incorporated. Add the dried cranberries, colouring and cranberry flavouring.
When the cake is cool, cut the top off and discard (or keep to eat with a cuppa!). Slice the cake into 3 even layers.
On an 8-inch cake board, add a small blob of buttercream to act as a ‘glue’ for the first cake layer.
On top of the first layer, add a layer of buttercream. Then add a generous dollop of lemon curd and spread evenly on top of the buttercream. Add the second layer or sponge, a layer of buttercream and lemon curd, the final layer and a thin layer of buttercream on top. Transfer the cake (on the cake board) to a turntable if you have one. Gently add a thin layer of buttercream on the outside of the cake and transfer to the fridge to cool.
Decorate with piped dollops of buttercream around the top of the cake, add dried cranberries and serve with a cup of tea. Enjoy!