“I developed this vanilla and raspberry cake when my daughter requested a sugar pink cake for her fifth birthday, and indeed a pink party to match. The kefir makes the sponge whisper-light and the raspberries stud it with pockets of jammy sharpness. A mound of fluffy frosting was another prerequisite – here its sweetness tempered by fresh fruit, which also stains it a suitably Barbie pink. The other trick for lightness in both the sponge and the frosting is seemingly excessive beating" ~ Eleanor Ford.
Gather Your Ingredients
FOR THE CAKE~ Preparation Instructions ~
- Make sure all ingredients, including the kefir, are at room temperature. Grease and line three 20cm (8 inch) sandwich tins. Preheat the oven to 200°C/180°C fan (400°F).
- Whisk together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
- With an electric mixer, beat the butter and caster sugar on medium speed for 3–4 minutes until pale and fluffy. Beat in the eggs and vanilla, adding a spoonful of flour if it starts to curdle. With the mixer on low, add the flour in three batches, alternating with the kefir. Start and end with flour, mixing just until combined.
- Divide the batter into the prepared tins and level the tops. Scatter raspberries over the batter; they will sink during baking. Bake for 20 minutes until golden and a skewer comes out clean.
- Cool in tins for 5 minutes, then turn out onto a rack to cool completely. Meanwhile, prepare the frosting.
- Purée the raspberries and strain through a fine sieve to remove seeds. Soften the butter using a mixer on low speed if needed. Add the raspberry purée and half of the icing sugar, and beat for 3 minutes. Add the remaining sugar and vanilla, and beat another 3 minutes until fluffy. Adjust consistency with a little water or icing sugar if needed.
- Once cakes are cool, stack them with frosting between layers, and spread over the top and sides. Decorate with edible flowers, extra raspberries, or pink sparkly decorations. Best enjoyed on the day it's made.
