Raspberry Topped Fluffy Cake Recipe

Ingredients:

• 150ml of SodaStream sparkling water

• 225g of unsalted softened butter

• 225g of caster sugar

• 3 large eggs

• 1/2 zested lemon

• 1 teaspoon vanilla

• 225g self-rising flour

• 1 pinch of salt

• 400ml thickened cream, for topping

• Raspberries, for decoration

• Icing sugar, for dusting

Method:

• To prepare the SodaStream Sparkling Water: Fill a 1 Liter Sodastream bottle with cold water and carbonate

• Preheat oven to 180°C. Butter and flour the base of two 20cm springform cake pans

• Using an electric blender, cream the butter and sugar together until smooth

• Add eggs 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 lemon zest, vanilla, flour, and salt

• Add sparkling water to the mixture and using a handheld whisk, mix until combined

• Divide mixture evenly between two pans

• Bake pans 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 the oven and let cool for 10 minutes. Run a knife around edges of the pan and remove cakes to cool on a wire rack

• Using a long-bladed serrated knife cut the top off one of the cakes to make it flat. Place it as the base layer of the cake

• Spread an even layer of whipped cream over the top, then layer on the other sponge cake

• Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar

Ready to try something delicious?