12 oz softened butter
2 cups superfine sugar
3 cups self raising flour
1 tspn baking powder
4 tspns vanilla
1 cup buttermilk
5 cups confectioners/ icing sugar
5 tspns vanilla
8oz softened butter
1 jar / 1 1/2 cups good raspberry jam
1-2 cups fresh raspberries
2 oz white chocolate
time: 20minutes active,
45 minutes baking
you will need:
rizzo, is she a cake or a flirt?
buttermilk pound cake sandwiched with vanilla buttercream and raspberries
maybe I'm just amusing myself, but when I put this cake together, I took one look at her and thought of rizzo from 'grease'
she's sweet but tart, deliciously retro and high enough to be skitting around in cherry-red stilettos...she's a bride strutting down the aisle in a poufy white dress, with a bright red sash and winking at all the guys as she makes her way to the altar...
do her right: get into the back seat of your car, get cozy and then bite into her!
there will be paradise by the dashboard lights
as the name suggests, this little lady is e-a-s-y!
buttermilk pound cake: place 6oz softened butter; 1 cup castor/superfine sugar; 1 1/2 cups self raising flour; 3 eggs; 2 tspns vanilla; 1/2 tspn baking powder; pinch salt and 1/2 cup buttermilk into a food processor. pulse for 30 seconds, scrape sides and pulse for 10 more seconds. pour the batter into a greased, lined 9 inch cake pan...then repeat to make a second cake. bake both cakes in an oven pre heated to 400f ...after 10 minutes, reduce the heat to 350f. bake for another 30 minutes. check the cakes by tapping them lightly on the top. if they spring back, they are done. they might need another 5 minutes. cool the cakes in their pans for 10 minutes before turning them out onto a wire rack to cool completely
the vanilla buttercream: place 8oz of softened butter in a mixing bowl and beat with electric beaters to whip the butter until it starts getting fluffy and turns pale gold. then add 1 cup of confectioner's sugar and 1 teaspoon of vanilla; beat again until all of the sugar is incorporated into the butter. add another cup of sugar and another teaspoon of vanilla. repeat until you have beaten in 5 cups of sugar and 5 teaspoons of vanilla. then beat the frosting until it is white and impossibly fluffy. if it is a little stiff, you can add a couple of teaspoons of hot water
building rizzo: slice both cakes across the middle. this will give you 4 layers. spread 2 tablespoons of vanilla buttercream across the top of the first layer, then top it with 1/3 jar of raspberry jam ( I use bonne maman). spread the jam evenly over the buttercream, place the next layer of cake on top and repeat. place the third layer of cake on top and repeat. then place the last layer of cake on top. spoon the rest of the frosting on the top of the cake and spread evenly. grate about 2 oz of good white chocolate over the entire cake
finally, adorn liberally with cheeky little raspberries...