Description
This elegant layer cake features a moist, syrup-soaked sponge balanced by a light Prosecco-infused buttercream and sweet strawberry jam. It is a sophisticated yet easy-to-make dessert that perfectly captures the bright, bubbly flavors of a summer celebration.
Ingredients
- 350g unsalted butter, softened
- 350g caster sugar
- 6 large eggs
- 1 tsp vanilla extract
- 350g self-raising flour
- 100g caster sugar (for syrup)
- 125ml Prosecco (for syrup)
- 250g unsalted butter, softened (for buttercream)
- 500g icing sugar
- 3 tbsp Prosecco (for buttercream)
- 150g strawberry jam
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 160C Fan (180C/350F/Gas Mark 4) and grease and line two 8-inch cake tins.
- In a large bowl, cream together the softened butter and caster sugar until the mixture is pale and exceptionally fluffy.
- Add the eggs one by one along with the vanilla extract, whisking thoroughly after each addition until smooth.
- Gently fold in the self-raising flour until just combined, ensuring you do not over-mix the batter.
- Divide the batter evenly between the prepared tins and bake for 35-40 minutes until golden and a skewer comes out clean.
- While the cakes bake, combine 100g sugar and 125ml Prosecco in a pan, stirring over low heat until dissolved, then boil for 2-3 minutes.
- Poke holes across the warm cakes with a skewer and brush the cooled Prosecco syrup evenly over the surface.
- To make the buttercream, whisk the softened butter and icing sugar until thick, then beat in 3 tablespoons of Prosecco until smooth.
- Assemble by piping a buttercream border on the first sponge, filling with jam, adding the second sponge, and decorating with remaining frosting and strawberries.
Notes
To ensure the cake remains light and doesn’t collapse under the weight of the syrup, allow the sponges to cool for exactly five minutes in the tin before beginning the soaking process. Using room temperature eggs will also help prevent the batter from curdling when you cream the butter and sugar, resulting in a much smoother crumb texture.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean