Did you know the secret to extra light and fulffy cake is fresh SodaStream sparkling water?
INGREDIENTS:
• 150ml of SodaStream sparkling water
• 225g unsalted softened butter
• 225g caster sugar
• 3 large eggs
• ½ lemon zested
• 1 tsp vanilla
• 225g self-raising flour
• 1 pinch of salt
For the topping:
• 400ml thickened cream, whipped
• 2 punnets of raspberries for decoration • icing sugar for dusting
METHOD:
To prepare the SodaStream Sparkling Water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
Preheat oven to 180 °C. Butter and then line the base of two 20cm spring-form cake tins with baking paper.
Using an electric blender, cream the butter and sugar together until pale and smooth. Crack the eggs in one at a time and blend until the mixture is well combined, scraping down the sides of the bowl after each egg is added.
Add the lemon zest, vanilla, flour and salt.
Add the sparkling water to the mixture and using a handheld whisk, combine thoroughly.
Divide the mixture evenly between the two tins.
Bake both tins in the centre of the oven for 25-30 minutes, or until a skewer inserted into the middle of each cake comes out clean. Remove from oven and allow to cool for 10 minutes. Remove the cakes from their tins and leave to cool completely on a wire rack.
Using a long bladed serrated knife cut the top off one of the cakes to make it flat. Place that as the base layer of the cake. Spread an even layer of whipped cream. Top with the other sponge cake. Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar.
