Raspberry & Lemon Curd Layered Sponge Cake

Sarah’s take on Mary Berry’s cricket cake recipe.

After watching Mary Berry bake a spectacular four-tiered cricket cake on her TV show ‘Country House Secrets,’ Sarah decided to try her hand at making the extravagant layered cake– but with one small caveat– substituting the sweet strawberries for fresh raspberries (Sarah’s favorite fruit).


Sponge cake:

  • 1 cup soft butter
  • 1 cup sugar
  • 4 large eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 large unwaxed lemon, finely zested
  • 1 lb raspberries

Lemon curd:

  • 4 large unwaxed lemons
  • 1 cup sugar
  • 1 cup soft butter
  • 4 large eggs

Whipped cream:

  • 1 cup heavy cream


Sponge cake:

  • Preheat the oven to 450 degrees Fahrenheit, grease two 12-inch baking pans
  • Cream the butter and sugar until white and fluffy
  • Slowly add the eggs and lemon zest
  • Mix the flour and baking powder together and fold into the butter mix
  • Divide the cake mixture evenly between the two baking pans
  • Bake for 20-25 minutes until cake is golden
  • Leave on wire cooling racks for 15 minutes

Lemon curd:

  • Break the eggs into a saucepan and whisk to combine
  • Stir in the remaining ingredients and place over a medium heat
  • Whisk continuously over heat until the mixture coats the back of a spoon and is slightly thickened (around 7–10 minutes)
  • Do not allow the mixture to boil or it may split
  • Remove from heat, let cool, then spoon into a jar, and leave to thicken

Whipped cream:

  • Pour the milk into a bowl and using an electric mixer, mix together the milk until thick peaks begin to form
  • Set aside until ready to assemble the cake

Assembling the cake:

Slice each cake in half horizontally and flatten off the top of one of the cake reserving the other, un-flattened half for the top. Sit one slice on a cake stand, and spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the raspberries. Continue layering the cake. For the top of the cake, finish with a generous amount of cream, then garnish with the rest of the raspberries and lemon curd.

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