It’s finally spring! In India, there is no such thing as true spring… The so-called spring is really a foretaste of the wacky summer that is about to descend! We recently relocated to Bangalore, and I had no idea it would be this hot in March! We make due with the conditions, lol! Buttercream melts quicker than you can frost in some regions of the planet, which is a nightmare!
Ingredients
Lemon Curd
- Lemon juice – 60 ml
- Egg yolk – 2
- Butter – 35gm
- Sugar – 35gm
- Lemon zest – 1 teaspoon
Raspberry Sponge Cake (3 layers of 4 inch cake)
- Flour- 120gm
- Sugar – 100gm
- Butter – 100gm
- Eggs – 2 large
- Vanilla – 1 teaspoon
- Raspberries – 50gm
- Baking powder – 1 teaspoon
- Milk – 60ml
Lemon Buttercream Frosting
- Butter – 100gm
- Icing sugar – 250gm
- Lemon zest – 1 teaspoon
- Lemon extract – 1 teaspoon
- Lemon yellow food colouring (optional)
Instructions
Lemon Curd
- Combine the egg yolks, sugar, butter, lemon zest, and lemon juice in a mixing bowl.
- Place this dish over a pan of hot water to keep it warm.
- Whisk until the mixture begins to thicken somewhat.
- Remove it from the fire when it begins to thicken and set it aside to cool.
- Pour into a clean, dry container and keep in the refrigerator after it has cooled.
Raspberry Sponge Cake (makes 3 layers of 4″ cake)
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare the cake pans by greasing them and lining them with parchment paper.
- Cream the butter and sugar together in a large mixing bowl until light and creamy.
- One egg at a time, add and beat.
- Pour in the milk and vanilla extract.
- Mix well after sifting in the flour and baking powder.
- Fold the raspberries into the batter, then divide it into three halves and pour into greased and lined muffin pans.
- Preheat oven to 350°F and bake for 30-35 minutes. To test if it’s fully cooked, use a wooden skewer.
- Allow to cool on a cooling rack after baking.
Lemon Buttercream Frosting
- Cream the butter and lemon zest together in a mixing bowl until light and creamy.
- Sift the icing sugar in tiny batches while adding the lemon essence at the same time.
- Toss in a few drops of lemon yellow food coloring.
- Whip for a minute or until the required consistency is achieved.
- Fill the piping bag halfway with the filling.
Assembly
- If the cakes have a domed top, level them once they have cooled.
- Place a little dab of buttercream on the cake board before placing the bottom layer.
- Fill the interior of the border with lemon curd and pipe a border on the cake with buttercream.
- Continue until all of the layers have been completed.
- Allow the cake to cool for 30 minutes after crumb coating it. After it has cold, frost it as desired with the remaining butter cream.
- Serve with lemon slices, raspberries, or anything you desire as a garnish! To give it a “Spring-y Feel,” I garnished it with flowers.
- Enjoy!
Source: Lil Cupcake Monkey
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