Pop-up cakes
Method
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Preheat the oven to 180C/350F/Gas 4. Grease and line a Swiss roll tin.
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Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs and milk and beat for five minutes.
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Add the flour and baking powder and mix until well combined. Fold in the raspberries, passion fruit and food colouring.
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Spoon the mixture into the Swiss roll tin and cook for 25-30 minutes, or until golden-brown and the top is springy to the touch.
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For the frosting, beat the butter and icing sugar together for five minutes, or until pale and fluffy. Add the food colouring, vanilla and lavender and mix until well combined.
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Spoon the frosting into a piping bag fitted with a star-shaped nozzle.
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To assemble the pop-up cakes, cut out circles of cake using the pop-up tube as a cutter. Layer the sponge circles, frosting, jam and fruit inside the pop up tube. Finish with a layer of frosting and decorate with hundreds and thousands.
Ingredients
For the cake
- 125g/4oz unsalted butter
- 275g/10oz caster sugar
- 2 free-range eggs
- 125ml/4½fl oz full-fat milk
- 200g/7oz plain flour
- 2 tsp baking powder
- 200g/7oz raspberries
- 8 ripe passion fruit, pulp and seeds only
- 2 tsp red food colouring
For the frosting
- 125g/4oz unsalted butter, softened
- 200g/7oz icing sugar
- 2-3 drops red food colouring
- 1 vanilla pod, split lengthways, seeds scraped out
- 1 tsp crushed edible lavender
To serve
- 100g/3½oz raspberry jam
- raspberries
- hundreds and thousands
Shopping List
Pop-up cakes
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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