Friday, 6 August 2010

classic white cake with homemade raspberry jam & buttercream frosting

I wanted to bake a cake to show off my raspberry jam I made yesterday, however I didn't want to make a traditional victoria sponge.  I found this recipe on Baking Bites blog.  The sponge is really light and fluffy, because only the whites from the eggs are used.  I used self raising flour, because I couldn't locate any cake flour, and it seems to have worked out fine.

for this classic white cake with buttercream frosting recipe visit

No comments:

Post a Comment