Name: Raspberry and passionfruit mile high layer cake
Total time: 135 min
Yield: 12
Ingredients: 375g butter, softened; 3 cups (660g) caster sugar; 1½ tsp vanilla extract; 6 eggs; 3 cups (450g) plain flour; ⅓ cup (50g) self-raising flour; 1 cup (250ml) milk; 600g raspberries; passionfruit cream; 600ml thickened cream; 2 tbsp icing sugar; ⅓ cup (80ml) passionfruit pulp; meringue frosting; ¾ cup (165g) caster sugar; 1 tbsp glucose syrup; 3 egg whites

Raspberry and Passionfruit Mile-High Layer Cake

Preparation time 135 mins
Serves 12 people
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Publication 21 October 2020
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Ingredients

375g butter, softened

3 cups (660g) caster sugar

1½ tsp vanilla extract

6 eggs

3 cups (450g) plain flour

⅓ cup (50g) self-raising flour

1 cup (250ml) milk

600g raspberries

passionfruit cream

600ml thickened cream

2 tbsp icing sugar

⅓ cup (80ml) passionfruit pulp

meringue frosting

¾ cup (165g) caster sugar

1 tbsp glucose syrup

3 egg whites

Method

Preheat oven to 160°C/140°C fan-forced. Grease two deep 20cm round cake pans; line each base and side with baking paper, extending the paper 5cm above the edge.
Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and the milk, in two batches. Divide mixture evenly between cake pans.
Bake cakes for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Leave in pans 5 minutes before turning, top-side down, onto wire racks to cool.
Meanwhile, to make passionfruit cream, beat cream in a small bowl with the electric mixer until soft peaks form. Stir in sifted icing sugar and the passionfruit pulp.
Split cooled cakes in half. Spread one cake layer with one-third of the passionfruit cream, top with one-quarter of the raspberries, then another cake layer. Repeat layering, finishing with a cake layer. Reserve remaining raspberries for decorating.
To make meringue frosting, stir 21/2 tbsp water, the sugar and glucose in a small saucepan over medium heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until syrup reaches 116°C on a sugar thermometer (or when a teaspoon of syrup dropped into a cup of cold water forms a soft ball when rolled between your fingers). Remove from heat; allow bubbles to subside.
Meanwhile, beat egg whites in a small bowl with the electric mixer until soft peaks form. With motor operating, pour hot syrup into bowl in a thin steady stream; beat on high speed for 5 minutes or until mixture is thick and cool.
Spread frosting over top and side of cake; decorate cake with remaining raspberries.