This is a stunning Lemon and Raspberry cake that will blow your mind! So simple yet so delicious! Enjoy x
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
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You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel I am Making one of my favorite cakes Um if you have been following my channel For some time you know I absolutely love Cakes it's my weakness I have no control Over cakes when I see one I really want To need to have it Um but one of my favorites is the Classic Victoria sponge which is just a Vanilla cake sandwiched with Raspberry jam and some buttercream I'm Not a big fan of buttercream but I am Making Um just a little bit different uh cake To that I'm making a lemon and raspberry Victoria sponge so I'm gonna waste no More time gonna get baking don't forget To subscribe and hit the Bell button Before we continue Let's get going So I'm going to start with 250 grams of Softened unsalted butter if you think That the butter is not soft enough then I would suggest you kind of beat it for Oops a couple of minutes and kind of Loosen and soften it up before you add The other ingredients [Music] Next goes in 250 grams of golden caster Sugar you can use normal caster sugar And then I'm going to beat this for a Minute Next add in five eggs into the butter Just gonna scrape the sides and beat
This for Um A few seconds Next a few more things so a teaspoon of Vanilla extract Also A teaspoon of baking powder And 250 grams of self-raising flour And a tablespoon of milk and now I'm Going to beat this for a minute and a Half or two minutes [Applause] Okay can you see the difference in the Batter how fluffy and pale it is now and It's ready So I've got the oven nice and hot at 180c or 160 fan I've got a 10 inch caked In here greased and lined it and then This is going to go in the oven for 35 To 40 minutes Always check because my oven might cook It quicker your oven might take a bit Longer so keep an eye you don't want to Dry out the cake so check after 35 Minutes if it's done With a toothpick or a skewer It smells really good and you can tell By the look of the consistency and the Color that it's going to be a really Nice lovely light Vanilla sponge It's been 40 minutes I checked at 35 it Wasn't done so two ways to find out that Is you can insert a skewer right in the
Middle and then it's all clear which is One sign also another sign is that you Can see that the cake has kind of Separated from the Tin and there's this Gap here Um just here there's a gap And that is another sign it's done so Now I'm gonna let this sit in the cake Tin for five minutes and take it out and Let it cool completely For the lemon curd I have got four Unwaxed lemons if you when you're using The zest of lemon make sure that you buy Unboxed lemon so you can use the zest so First I'm gonna get the zest of all the Four lemons into a pan And once I've got the zest of all the Four lemons I'm gonna add the juice of All the four lemons into the spam And you don't have to get the Pips out Or anything at this moment we can do it In a little bit Um so that's the zest and juice of four Lemons in goes 200 grams of golden Caster sugar you can use normal caster Sugar as well And goes in 100 grams of unsalted butter And now I'm gonna bring this to a boil So that the sugar is dissolved and the Butter has melted Next I'm just gonna break and whisk four Whole eggs in here Foreign So it's all dissolved and melted now I'm
Gonna turn it off And give it a second before I add The eggs Stir It continuously while adding the Egg slowly And if it does scramble a little bit Trust me It's absolutely fine because we can sort That out in a second So once all of this has been added I'm Going to turn the hob on and cook this On very low heat for 10 minutes until we Have a nice thick lemon curd In case there's a problem and it doesn't Thicken up then you could add a bit of Corn flour to it as you can see my lemon Curd has slightly Scrambled but that is absolutely fine I Have done that in the past and you know To be honest I'll show you in a second and it will be Completely fine and no one will ever Know Once it's done I have got a Save And I'm just gonna pass this through the Sieve so we have a very clear lovely Lemon curd in the end I have made lemon curd on this channel Previously and I've made lemon curd many Times it is one of my favorite things to Add on cakes and I could easily eat it With just a spoon it just is Delicious
Um I love lemon flavor And I just wanted to show you that even I can get it wrong sometimes and this is You know like I said it's my real life Kitchen and I'm cooking this for my Friends so Previously you must have seen that my Lemon curd is perfectly smooth and Beautiful but today it has scrambled a Little bit the eggs have and I'm just Showing you that I'm still going to use It not throw it because now that I have Sieved it I'll show you you can't tell There's anything wrong with it So I've got all this left over And I've got this beautifully Deliciously looking Good Left here now I'm gonna let this cool Down And once it's cooled on slightly I'm Gonna leave it in the fridge overnight And we'll finish the cake tomorrow so Yeah Can you tell there was anything wrong With it absolutely not it's smooth it's Going to be absolutely delicious And it will slit set slightly by Tomorrow morning So the cake was made last night I left It to cool down and once it cooled down I wrapped it up for today Um I often do that just make the cake The night before
And it's still like super soft and fresh And as soon as I've unwrapped it I can Smell the vanilla Um right and this is our lemon curd Which we kept in the fridge overnight so It's not like a rock solid soft because I wanted like a slightly flowy vanilla Lemon curd because of how this cake Should end up looking I want it to be Like that right so I'm gonna make the Cream I have got here 250 grams of Mascarpone cream cheese now when I make Fresh cream icings I if I have or if I Remember to buy some Mascarpone cheese It just gives the cream and all the Icing a little bit of body which is Really nice and to this I'm going to add A couple of tablespoons of caster sugar I'm using golden caster sugar I've Totally run out of normal caster sugar Give it a mix before I add the double Cream And I'm not like measuring or anything I Roughly won around 400 mL of double cream this is 600 So just maybe 300 yeah Yeah that's about right Give it a mix and then I'm going to beat This unlit form soft peaks Um now we add the raspberry jam so I've Made a 10 inch one cake you can make the Exact same cake batter divided into two Cake tins of eight inches and then kind
Of stack them up but I have made one Because that's what I fancy right now And I'm just using some lovely raspberry Jam I'm going to add A nice not a very thick layer but not Like A nice layer to add the Flavor And this is going to go so this Sweetness of the raspberry jam is going To go so well Um With the lemon curd I know as the cake Is coming together my smile is getting Bigger and bigger is that Sear Do you think so You know how much I love this cake don't You Right up goes the cream [Music] Love it on all Corners so I don't Mess up the jam Now what I want to do is not to smoothen This out I really want little pockets in The cream So that I can fill up those pockets in a Second Which is why I don't want it smooth I know butter Rice buttercream has its Place but seriously nothing beats a Fresh Cream Um icing on a cake right so I've made Little craters
Cream Critters And you know why right For 11 cards And then just Fill These little cream craters With lemon curd Now some fresh raspberries just dot it Around And now I've got a passion fruit all my Favorite things That just scoops So now I've got the cake uh ready and Done Um I'm not going to cut this cut it this Minute I'm just gonna wait because I Made it uh for some friends we're gonna Come in a bit and then I'm gonna Taste it with them and let you know [Music] Um No you have to cut through the whole Cake oh and then And then cut through the cold cake off That's much better Let's go actually [Music] And now Get to the salon no no no not yet but Through that Just your one side oh no middle one for Me So yeah that's it Okay and now
Now you can cut through Um I just taught you all how to cut a cake And you're laughing Yeah [Music] What My fingers [Music] Don't drop the cake if you drop the cake I'm not going to Have a little face in me mother little Baby Thank you Around here [Music] So you you can have that bigger one okay Yeah Okay y'all can tell me how it is on the Camera no what without you [Laughter] Okay oh God man are you ready okay come And tell me tell me You haven't eaten yet [Laughter] Uh come on tell me how it is Okay how is it That is just perfect [Laughter] [Music] [Laughter] Mm-hmm