Share your passion for baking and express your love with this layered beauty! Named ‘naked’ because it’s finished with just a thin layer of frosting. Crowned with raspberry ripple meringue kisses for an extra wow!
5 large eggs
300g Stork margarine
300g golden caster sugar
300g self-raising flour
Finely grated zest of 1 lemon
2tbsp lemon juice
Pink and red paste colour
Filling and frosting:
5tbsp raspberry fruit spread (low sugar jam)
150g unsalted butter
150g icing sugar
150g unrefined icing sugar
125g full-fat cream cheese
pink paste colour
Stripey Meringue Kisses:
2 egg whites
100g white caster sugar
1/2tsp lemon juice
red or pink paste colour
- Grease and base line the cake tins. . Heat the oven to 180°C, Gas 4. Put the margarine, sugar, eggs and flour in the bowl of a free-standing mixer ( with the lemon zest and juice. Mix together for a few minutes until smooth.
- Take five bowls and evenly divide the mixture between them (the best way to do ths is to weigh each one to get an even looking cake). Keep 1 bowl uncoloured. Add a dot of pink paste colour to one bowl and an increasing amount of pink paste colour to each bowl, adding a dot of red paste colour to the last 2 sponges for a stronger colour. Stir each one to evenly to mix in the colour. Spoon the different cake mixtures into the 5 tins.
- Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Upturn the cakes, remove from tins, cool on a wire rack.
- Whizz the butter and icing sugar and a dot of pink paste colour together in a processor until smooth and well combined, add the cream cheese and pulse for just a few seconds to mix in.
- Put the plain cake onto a cake stand, cover with a spoonful of raspberry spread. Repeat with the remaining cakes, so that the darkest colour is on the top.
- Spread a thin layer of frosting over the sides of the cake, using a palette knife, so that you can still see the cake layers.
- Pipe or spread rest of the frosting on top of the cake.
- To make the raspberry ripple meringue kisses; heat the oven to 100C, gas 1. Whisk the egg whites in a clean grease-free bowl until stiffly peaking. The egg whites are ready if you can turn the bowl upside down and they stay put! Gradually whisk in the sugar, just 1tbsp at a time, to make a glossy meringue. Combine the cornflour and vinegar and stir in.
- Line a baking sheet with baking parchment. Use a skewer to mark the inside of a plastic disposable piping bag with lines of pink or red paste colour. Spoon in the meringue and snip off the end of the piping bag. Pipe peaked meringues onto the prepared tray and bake for 1 hour until firm. Turn off heat and leave to cool in the oven.
- Use to top cake to decorate.