Champagne and Raspberry Curd Sponge Cake

• Produce

  • 500 g Raspberries, frozen

• Refrigerated

  • 5 Egg
  • 4 Egg yolks

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 100 g Cake flour, plain
  • 75 g Caster sugar
  • 1 1/2 cup Castor sugar
  • 1 pinch Salt

• Dairy

  • 50 g Butter
  • 60 g Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cup Champagne

Found on erinmadethis.com

Ingredients

• I used 4 times the following quantities and the cake was quite high, adjust as needed.
• 3 eggs
• 100g plain, cake flour
• 75g caster sugar
• 50 g butter, melted
• 3/4 cup champagne
• 3/4 cup caster sugar
• 500g frozen raspberries, thawed
• 3/4 cup caster sugar
• 1/4 cup lemon juice
• 2 eggs
• 4 egg yolks
• pinch of salt
• 60g unsalted butter
• 125g double cream, per layer.

Directions

• Preheat the oven to 180 degrees Celsius and grease a 20cm spring form tin. Place the eggs and sugar in the bowl of an electric mixer and beat on high until thick, pale and fluffy. Remove the bowl and fold through the flour and butter. Pour the batter into the tin and bake for 25-30 minutes or until cooked through. Repeat with remaining quantities.
• Blend the raspberries in a blender until smooth then strain through a sieve. Place in a saucepan with the sugar and lemon juice and simmer on a low heat. Meanwhile, whisk the eggs and egg yolks in a small bowl. Use some of the warm raspberry mix to temper the eggs. Add 1/4 cup or so to the eggs and whisk. Add the eggs back to the raspberry mix and return to the stove on a medium low heat. While whisking, add the butter. Continue to whisk until thickened. Allow to cool.
• Place sugar and champagne in a saucepan. Heat over a low heat until mix reduces by a third.
• Place one cake on a cake stand/plate/board. Brush wrong side of cake with syrup. Spread cream over layer, followed by 1/3 cup of curd. Repeat with all layers.