Knitting and Crochet
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Wham 7 Inch Layer Cake Pan Set 5 Pieces
Wilton Cooling Grid 40.6cm x 25.4cm
Dr. Oetker Madagascan Vanilla Extract 38ml
For the Cake
290g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
115g butter, softened
265g cups granulated sugar
1 teaspoon Vanilla Extract »
For the Icing
100g solid vegetable shortening
750g sifted icing sugar
1 large punnet fresh raspberries, divided (about 180g)
Preheat oven to 180°C. Grease scallop baking tins with Bake Easy Spray or butter
Zest lemon into small bowl. Reserve 1 teaspoon of zest for cake, and 1 teaspoon of zest for icing. Juice the lemon into another small bowl.
In medium bowl, sift together flour, baking powder and salt.
In another small bowl, stir together milk and 1 tablespoon lemon juice. Mixture will curdle slightly
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and 1 teaspoon lemon zest; beat well. Add flour mixture to butter mixture alternately with milk mixture; beat until just combined. Divide evenly into prepared scallop tins
Bake 17-20 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan on cooling tray; remove and cool completely
For icing, beat shortening and butter with electric mixer until light and fluffy. Add vanilla and reserved 1 teaspoon lemon zest; mix well. Gradually add sugar, 100g at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add ½ of the raspberries and beat at medium speed until light and fluffy
To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Repeat with remaining cake layers. Garnish with remaining fresh raspberries
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