The Collective scottish raspberry birthday cake

Bakin’ up a storm this weekend? Why not try out makin’ our Scottish Raspberry 5th Birthday cake?

Created by Lucy May.

Alrighty, you’ll need:

Sponge

225g butter (room temp)

225g caster sugar

4 x free-range large eggs

225g self-raising flour

1tsp vanilla extract

1 tub (450g) Scottish Raspberry Yoghurt

Yoghurt Buttercream:

900g icing sugar, sifted

50g unsalted butter, room temp

1stp vanilla extract

100g mascarpone

1 tub (450g) The Collective Vanilla Bean yoghurt

6 tablespoons of seedless raspberry jam

A couple of drops of red colouring

Now you just need to:

1. Pre-heat oven to 180 degrees
2. Cream together butter and sugar until light and fluffy
3. One by one, beat in the eggs on high speed (hand held whisk)
4. Add vanilla extract and beat for 5-10 seconds till mixed
5. Sift in the flour and slowly fold into batter, mix on low speed for no longer than 30 seconds
6. Fold in the yoghurt until well combined
7. Split mixture equally into 2 sandwich tins
8. Bake for approx. 18-22 mins until golden brown on top and springy to touch
9. Once cooked, leave the sponge to cool fully
10. Now for the yoghurt buttercream, whisk together butter, mascarpone, yoghurt and vanilla extract on medium speed until well combined
11. Gradually add in the icing sugar until consistency is as you like it (can be a bit runnier for cupcakes but will need to be firm for icing a cake).
12. Spread the jam onto one cake and sandwich the cakes together.
13. Generously ice the cake with the yoghurt icing.
14. Dig in!