This is a recipe for a large sponge cake, sandwiched and iced with an icing made from yoghurt cheese or cream cheese and a thick raspberry sauce.
The sides are not fully covered with the icing – this modern way is called “semi-naked”.
- Bake two creamed sponge cakes –
- Using 4 eggs and equal weights of butter, caster sugar and self raising flour – baked in 2 x 21 cm anodised baking tins.
- Leave to go cold completely.
Ingredients – Icing
- 350g yoghurt cheese or cream cheese
- 150g icing sugar
Method – Icing
- Add the icing sugar bit by bit until you get the desired sweetness.
- This does not want to be too sweet.
- You might not need all the sugar.
Ingredients – Sauce
- 150g of raspberry jam
- 75ml of water
Method – Sauce
- Put the jam and water into a small saucepan.
- Heat gently and stir with a wooden spoon.
- Heat until the sauce is thick and smooth.
- Leave to cool.
Assembling the cake
- Place one of the cakes onto the serving plate or stand.
- Spread around a third of the icing on the cake.
- Drizzle around half of the sauce on the icing.
- Use a wooden BBQ skewer to make the ripple effect.
- Place the second cake on top of the icing.
- Use the rest of the icing to cover the top of the cake and part cover the sides.
- Drizzle on the rest of the sauce.
- Repeat using a wooden BBQ skewer to make the ripple effect.
- Keep the sauce to just the top of the cake.
Tea set is by Spencer Stevenson Co Ltd, who manufactured in England between 1948 and 1960. The design name is not known.