Make the most of HOME BAKES

SHOW OFF YOUR BAKING SKILLS WITH THESE INSPIRING CAKES

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Raspberry and Cream Sponge Cake

■ 4 eggs, at room temperature
■ ¾ cup caster sugar
■ ⅔ cup self-raising flour
■ ⅓ cup plain flour
■ 50g butter, melted, cooled
■ ½ cup raspberry jam
■ 1 cup shredded coconut
■ Rose pink liquid food colouring, to tint
■ Fresh flowers, to decorate (optional)

MASCARPONE CREAM
■ 1¾ cups thickened cream
■ ⅓ cup icing sugar mixture
■ 1 tsp vanilla extract
■ 250g tub mascarpone

1 Grease two 20cm round cake pans. Line bases and sides with baking paper.

2 Beat eggs in large bowl of an electric mixer fitted with a wire whisk attachment for about 7 mins, or until very thick. Add sugar, 1 tbsp at a time, beating well after each addition, until sugar is dissolved.

3 Sift combined flours onto a sheet of baking paper. Sift again over egg mixture. Using a balloon whisk, fold in until combined. Do not stir. Gently fold in butter. Divide between pans.

4 Cook in a 180C preheated oven for about 25-30 mins, until golden brown and sponges slightly shrink away from side of pans. Remove from oven. Stand in pans for 10 mins. Turn out onto wire racks lined with baking paper to cool.

5 MASCARPONE CREAM Beat cream, sugar and vanilla in same, clean bowl of electric mixer until firm peaks form. Gently fold in mascarpone.