Creamy Vanilla Sponge Cake with Raspberry Crème Fraîche Filling

Ingredients

Cakes
300g caster sugar
The zest of 2 lemons
Pinch of salt
200g plain flour
100g corn flour
1/2 tsp baking powder
8 free range eggs
2 tsp vanilla extract
80g melted butter

Compote
200g frozen raspberries
100g fresh raspberries
2 tbsp sugar
1 tbsp lemon juice

Cream Filling
225g thickened cream
375g crème fraîche
45g icing sugar
1 ½ tsp vanilla extract

Method

Preheat fan-forced oven to 180C. Butter two 22cm cake tins. Line the bases & dust the sides with flour.
In the bowl of a stand mixer with the whisk attachment attached, whisk the sugar, eggs, lemon zest & salt until pale & tripled in size, about 15 min.
Combine with melted butter & vanilla in a small bowl.
Sieve the flours & baking powder over some baking paper twice. Sift ¼ of the flour mix over, then gently fold in with a large metal spoon. Repeat in batches until just combined.
Pour the butter slowly around the edge of the bowl, then quickly fold into the mixture until just combined.
Divide batter between tins & bake until golden brown, about 18 min. Cool in tins for 10 min, then cool completely on wire racks.
Add the frozen raspberries, lemon juice & sugar to a saucepan. Bring to the boil & stir continuously for 5 min. Reduce to a simmer & cook for a further 15 min, stirring frequently. Cool completely, then fold in the fresh raspberries. Set aside.
Whisk all the cream filling ingredients together on medium speed until soft peaks form.
Fold ⅔ of the compote into the cream. Refrigerate until needed.
To serve, spread half the raspberry cream over one cake, top with half the remaining compote, then top with remaining cake. Spread with remaining raspberry cream, followed by remaining compote.