Luscious Lemon and Raspberry Sandwich Cake
Indulge in a slice of pure bliss with this luscious lemon and raspberry sandwich cake! The secret to its incredibly light texture is a touch of lemon curd yogurt, creating a delightful twist on a classic Victoria sponge. Each bite offers a burst of sweet raspberries and a zesty lemon drizzle, making it an irresistible treat that's perfect for any occasion.
Ingredients
sunflower oil10.1 tbsp
icing sugar10 tspsifted
lemon curd yogurt450 ggluten-free
eggs3 wholelarge
golden caster sugar300 g
self-raising flour300 ggluten-free blend
polentas25 gground
xanthan gum1 tsp
raspberries150 g
double cream170 ml
lemon1 wholezest of 1, plus 1 tbsp juice
baking powder1 tspgluten-free
Instructions
Chef's Tips
For an extra burst of flavour, lightly crush a few of the raspberries before folding them into the cake batter.
Ensure your eggs and yogurt are at room temperature before mixing, as this helps create a smoother batter and a lighter cake.
If you don't have self-raising gluten-free flour, you can make your own by adding 1.5 teaspoons of gluten-free baking powder to every 150g of plain gluten-free flour.
Prepare the Cake Batter
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line the base of two 20cm non-stick round sandwich tins with baking parchment. In a bowl, beat 250ml of the lemon curd yogurt with the sunflower oil and eggs until well combined. In a separate large bowl, mix the golden caster sugar, gluten-free self-raising flour blend, ground polenta, xanthan gum, and gluten-free baking powder until well blended. Pour the yogurt mixture into the flour mixture and stir well. Gently fold in half of the raspberries. Divide the mixture equally between the prepared tins, level the tops, and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. If the tops start to brown too quickly after 20 minutes, cover them loosely with foil. Once baked, let the cakes cool completely in their tins.
Assemble the Cake
In a clean bowl, whip the double cream until it just begins to hold its shape. Carefully stir in the remaining lemon curd yogurt, being gentle to maintain the airiness of the cream. Use this creamy mixture to sandwich the two cooled cake halves together, scattering the remaining raspberries inside for a burst of fresh flavour.
Add the Icing
To make the icing, combine the sifted icing sugar, lemon zest, and lemon juice in a small bowl. Stir until you have a smooth, runny icing. Drizzle this icing generously over the assembled cake. Leave the cake in a cool place to allow the icing to set before serving. This cake will keep well in the fridge for up to 2 days; remember to bring it back to room temperature before serving for the best taste and texture.
