Lime and raspberry cake

Instructions

Butter icing

Makes about 2 cups

Beat 500 g softened butter with an electric mixer until light and fluffy and add 500 g sifted icing sugar. Beat until smooth and add 5 ml (1 t) vanilla extract.

Royal icing

About 1 kg icing

Set the electric mixer on low speed and mix 1 kg of icing sugar with 4 egg whites and 15 ml (1 tablespoon) lemon juice until the icing is smooth. Increase the speed and beat the icing sugar until soft peaks form.

Preheat the oven to 180 ° C.

1 Line two 20 cm pans with baking paper and nonstick spray.
2 Pour the jelly powder in a mixing bowl and stir in the boiling water. Heat 20 seconds in the microwave until melted. Set aside to cool.
3 Beat the eggs and sugar together until light and fluffy. Add the lime juice and oil and beat well until the mixture is smooth.
4 Add the cooled jelly and mix thoroughly.
5 Sift the flour, baking powder and salt and mix carefully. Stir in the grated rind.
6 Spoon the batter into the prepared pans and bake for 20-25 minutes or until a skewer comes out clean. Leave for 10 minutes in the pans to cool before turning out.

Raspberry icing

7 Mix the food coloring with the butter icing. Add 2/3 of the raspberries and spread between the layers of cake.
8 Stack the cakes together and smear the Royal icing over the top.
9 Decorate just before serving with the rest of the fresh raspberries