Ingredients

Method

• 250 g butter
• 275 g caster sugar
• 3 free-range eggs
• 340 g flour
• 1 lemon, juiced and zested
• 690 ml cream
• 1 t vanilla extract
• 125 ml raspberry jam
• 500 ml cream
• 2 T icing sugar
• Fresh raspberries, to decorate
• Coconut flakes, to decorate

Method

Ingredients

Preheat the oven to 170°C.

Beat the butter and caster sugar until pale and creamy, then add the eggs, one at a time, while still beating.

Sift in the flour and add the lemon juice and zest, along with ¾ cup cream and the vanilla extract. Grease a 30 cm round springform cake tin and pour in the batter. Smooth the surface.

Bake for 45 minutes to 1 hour, or until a skewer inserted comes out clean. Remove from the heat and allow to cool in the tin before decorating.

Whip the remaining cream with the icing sugar until it becomes glossy and soft peaks form. Cut the cake through the middle and spread one half with the raspberry jam, then top with a layer of whipped cream and the other half of the cake.

Decorate with the remaining whipped cream and fresh raspberries, and scatter over the coconut.

Cook’s note: Use a long piece of waxed dental floss to cut the cake in half cleanly and evenly. Wrap it around the sponge, cross over the ends and then carefully pull in opposite directions until it slices through the sponge.