Raspberry Vanilla Cake by Angela Seah Thulin

A simple raspberry vanilla cake for my husband 40th birthday! 

Genoise Sponge -
4 eggs
120g caster sugar
120g plain flour, sifted
40g, melted butter
1 tsp vanilla essence

Steps -
1. Whisk the eggs and sugar until ribbon stage for about 7minutes.
2. Fold the sifted flour in in 3 additions until well combined.
3. Add the vanilla essence to the melted butter.
4. Take 4 tbsp of the batter to a small bowl, pour the melted butter and vanilla essence in to the batter and mix well gently.
5. Then pour this butter mixture to the batter and fold in gently till well combined.
6. Pour the batter to a 23cm baking pan and tap gently to release air bubbles. 
7. Into preheated oven 180 degree celsius and bake for 30 minutes or skewer inserted center and comes out clean.
8. Let it cool for 5 minutes before removing it.

Recipe origin: Mandy's Baking journey

Notes - 
1. I doubled the above recipe to make a 2 layers birthday cake.

For the buttercream -
225g unsalted butter
113g cream cheese
2 tbsps heavy cream
1 tsp vanilla essence
250g icing powder
pinch of salt
120g raspberries
Food coloring

Steps - 
1. Using a hand mixer, beat the butter for few minutes until smooth and creamy. Add the cream cheese in and beat to incorporate. 
2. Then add vanilla essence and salt in. In low speed, gradually beat the icing powder and food coloring if any in. Add about 2 tbsps of heavy cream in. Switch to high speed and beat till it is light and fluffy. 
3. In a bowl, mash the fresh raspberries with a fork. 
4. Assembling the cake - spread generous amount of buttercream between each layer then spread the crushed raspberries on top of it. Frost the outside cake with thin crumb coat and refrigerate for 30 minutes.

Notes -
1. Add more icing powder or milk, as needed, to get the right spreading consistency.
2. I am using Wilton food coloring - leafy green and kelly green.
3. To pipe grass - I'm using Wilton tip 233.