- 225g (8oz) unsalted butter, softened
- 275g (9½oz) icing sugar
- 4 large free-range egg whites, lightly beaten
- 275g (9½oz) plain flour, sifted
- 150g (5oz) ground almonds
- 2tsp baking powder
- 150ml (¼pt) milk
- 2tsp vanilla extract
- few drops pink food colouring
- for the buttercream topping
- 50g (2oz) butter, softened
- 100g (4oz) cream cheese
- ½tsp vanilla extract
- ½tsp almond extract
- 250g (9oz) icing sugar
- 100g (4oz) raspberries
- toasted flaked almonds, to decorate
- you will need
- 2 x 23cm (9in) round springform tins, greased and lined with baking parchment
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cakes, cream the butter and sugar with an electric mixer until light, pale and creamy. Then beat in the egg whites a little at a time, mixing well.
Mix in the flour, almonds and baking powder, a quarter at a time, adding a good splash of milk each time (not too much, to avoid curdling). Add the vanilla.
Divide the mixtures equally between 2 bowls. In one, fold in the food colouring and mix well. Divide between the 2 prepared tins (plain in one, pink in the other) and bake for 25 minutes or until a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes before transferring to a wire rack. Cool completely before removing from the tins.
To make the buttercream, beat together the butter, cream cheese, and vanilla and almond extracts until just combined; don’t over mix. Now beat in the icing sugar until light and mixed through. Remove a third of the mix to a separate bowl and mix in half the raspberries – this will be the filling.
Place the plain sponge on a serving plate and spread with the raspberry buttercream, then top with the pink sponge. Cover the top with the plain buttercream, and spread using a palette knife to get a smooth finish. To serve, sprinkle the flaked almonds and remaining raspberries on top.
The raspberries in the filling can make it soft, so don't over-mix and pop it in the fridge for 15 minutes if a little soft.