Baking in Ottawa is much more convenient than baking in Toronto. I love the big kitchen space, new oven, and great lighting for picture taking. So every time I come back to Ottawa I have to take the advantage of the kitchen by baking something cool! In addition to the great physical space, I also get help from two very enthusiastic little helpers 🙂
- Preheat oven to 374 degrees F (190 degrees C). Butter and lightly flour a cake tin. Put the eggs and sugar in a bowl and immediately whisk them together using an electric mixer on medium speed. Mix about 12-15 minutes until mixture doubles in size and leaves a ribbon trail when you lift the whisk.
- Shower in the flour and delicately fold it into the mixture with rubber spatula
- Add the melted butter and fold in carefully without overworking the mixture.
- Pour mixture into the cake tin and bake for 30min or until it is cooked. To test, light press the center of the sponge with your fingertips; there should be a slight resistance and the sponge should emit soft “zzz”. Invert it to a wire rack and cool ~3-4 hours.
- Because I only had one cake tin with me, I repeated steps 1-4 to make a second cake layer.
- Spread a generous layer of raspberry spread on the top of the cake. Arrange the fruits in anyway you like. Drop raspberry jam on top of the fruits.
- Add second layer of cake on top of the fruit filling. Repeat step 6 on top of the second layer. Sprinkle with icing sugar.