Baking - Cakes - Entertaining

Champagne & Raspberry Curd Sponge Cake + A Bridal Tea

October 27, 2015

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-38

This is the third of three entries into the #fordthinking challenge for Kidspot’s #voicesof2015

Ahhh, 27. It’s a funny age. I have experienced it for 7 months now, and most of that time I have been slightly confused.

Part of me wants to get tipsy with my pals and do irresponsible things. The rest of the time, I want to research the best fruit mince recipes, buy a variety of succulents and watch River Cottage Australia.

Don’t get me wrong, there is nothing exactly wrong with doing all of these things, at the same time. Lot’s of people do. It’s just a weird phase that I am yet to become adapted to.

I kinda/sorta hope I stay here though, to be honest. Let’s face it, cocktails + Better Homes and Gardens makes for a killer Friday night.

This other weird thing happens at 27. People get married. More specifically, my friend Kim gets married. Not quite yet though, she will be tying the knot this November. I’ve got her for a while yet.

Apart from being the best friend a gal could ask for, Kim is a no- fuss kind of chick. All she wanted to do to celebrate her upcoming nuptials was a simple afternoon tea with friends; and that’s what she got. There wasn’t a hot pink sash in sight.

There was no way I was going to let the cake for Kim’s bridal tea be no-fuss though. The lead up to the tea saw my baking list modestly expand to include meringues, marshmallows and more mini layer cakes. I cannot and will not stop.

I spent the morning at Kim’s making party food and putting the final touches on my contributions. There was a slight over- filling of the cake issue, but you can barely tell, right?

The New Ford Everest that I am still cruising around in, was a life saver when it came to transporting all of the goods to Kim’s mum’s place. The power fold third row seating in the 4WD meant that with the push of a button, the 6th and 7th seats were gone. In their place, was a flat surface, perfect for cakes. Or luggage! Even groceries!

Check out these fancy seats, the packing and the unpacking of all the treats in the quick flick below.

After the set up, the afternoon was spent sipping pimms, eating cake and sausage rolls {made by Kim’s fiance!}, and playing very few bachelorette- related games.

One game however, required the hen to guess the answers to a range of questions her fiance had already answered. Of course, she was pretty much was 100% accurate and it confirmed why she’s marrying him: they are true soulmates.

That, and the killer sauso roll making skills.

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-11 Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-12

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-45Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-26Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-61

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-25Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-39Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-60

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-30

Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-71

Champagne and Raspberry Curd Sponge Cake
Serves 30
Write a review
Print
SPONGE
  1. I used 4 times the following quantities and the cake was quite high, adjust as needed.
  2. 3 eggs
  3. 100g plain, cake flour
  4. 75g caster sugar
  5. 50 g butter, melted
CHAMPAGNE SYRUP
  1. 3/4 cup champagne
  2. 3/4 cup caster sugar
RASPBERRY CURD
  1. 500g frozen raspberries, thawed
  2. 3/4 cup caster sugar
  3. 1/4 cup lemon juice
  4. 2 eggs
  5. 4 egg yolks
  6. pinch of salt
  7. 60g unsalted butter
  8. 125g double cream, per layer.
FOR THE SPONGE
  1. Preheat the oven to 180 degrees Celsius and grease a 20cm spring form tin.
  2. Place the eggs and sugar in the bowl of an electric mixer and beat on high until thick, pale and fluffy.
  3. Remove the bowl and fold through the flour and butter.
  4. Pour the batter into the tin and bake for 25-30 minutes or until cooked through.
  5. Repeat with remaining quantities.
FOR THE CURD
  1. Blend the raspberries in a blender until smooth then strain through a sieve.
  2. Place in a saucepan with the sugar and lemon juice and simmer on a low heat.
  3. Meanwhile, whisk the eggs and egg yolks in a small bowl.
  4. Use some of the warm raspberry mix to temper the eggs. Add 1/4 cup or so to the eggs and whisk.
  5. Add the eggs back to the raspberry mix and return to the stove on a medium low heat.
  6. While whisking, add the butter.
  7. Continue to whisk until thickened.
  8. Allow to cool.
FOR THE CHAMPAGNE SYRUP
  1. Place sugar and champagne in a saucepan.
  2. Heat over a low heat until mix reduces by a third.
TO ASSEMBLE
  1. Place one cake on a cake stand/plate/board.
  2. Brush wrong side of cake with syrup.
  3. Spread cream over layer, followed by 1/3 cup of curd.
  4. Repeat with all layers.
erin made this http://erinmadethis.com/
Champagne and Raspberry Curd Sponge Cake + A Bridal Tea-69


Want to know more about the #fordthinking competition? Click here. I can win a Ford for a year plus some other super sweet things. But don’t worry, all words are still my own. I have finished all my posts for the #fordthinking challenge, thank you Ford and Kidspot this opportunity and creative challenge!


everest



Tell me your best afternoon tea bake!?

49 thoughts on “Champagne & Raspberry Curd Sponge Cake + A Bridal Tea

  1. Aimee @twiggstudios

    What a beautiful cake its so pretty . I’m 27 too and I feel weird about it too. I’m dreading April when I turn 28. It makes you evaluate everything and wonder if you should of done some things by this age like get a good career or have children already but instead I’m sat at home in my lion king pjs watching harry potter lol xxx

    Reply
    1. erinmadethis Post author

      It’s so WEIRD right Aimee?

      I get like that sometimes too. But I try to remember, what even is “success”? It’s so subjective.

      You have your incredibly beautiful blog to be proud of anyway xx

      Reply
  2. Claudia Brick

    Just BEAUTIFUL Erin! The spread for the bridal tea just looks heavenly, and that cake?! The raspberry syrup with the champagne syrup is so unique and sophisticated, especially with the naked cake look and flower topping. It is just all so perfect!

    Reply
          1. erinmadethis Post author

            In Australia, our double cream is very thick and is perfect as is for this cake! You could definitely use whipped.

            Reply
        1. erinmadethis Post author

          Double cream here in Australia is really thick and perfect as is for layering. You could use whipped cream!

          Reply
        1. erinmadethis Post author

          It would still be delicious left out all together, but you could add a vanilla bean or some vanilla to the sponge for some extra flavour!

          Reply
  3. merilyn

    it looks wonderful thanks erin! … that cake is soo pretty!
    it’s nice to be content at whatever age you are!
    not doing what you’re supposed to do, but what intuitively you need to do!
    love m:)X

    Reply
    1. erinmadethis Post author

      Thanks Merilyn!

      Yes, that is so important. I am trying! I love that- intuitively what you need to…

      Thanks xx

      Reply
  4. Rakhee@boxofspice

    Enjoy your 20’s Erin! When you reach the 40’s like me you will have a new appreciation for everything around you all over again. So don’t sweat the small stuff!
    And. this. cake. is. gorgeous. I want to smash my face into it!

    Reply
  5. Pingback: Kipfler, Mozzarella and Asparagus Salad with Basil Vinaigrette - erin made this

  6. Pingback: Pistachio and Lemon Mini Cakes - erin made this

  7. Pingback: The Ultimate Foodie Giveaway - erin made this

  8. Alison

    Hi Erin, Can you please confirm if the syrup and curd quantities also need to be tripled, or are they enough for the layer cake as pictured? Can’t wait to make this one!! Thanks!

    Reply
  9. Pingback: Turning Two and Champagne | cookieskitchenadventures

  10. Katie

    This has been sitting on my Pinterest page for aaaages! Do you think the sponges could be frozen successfully? or would they likely become dry? Thanks!

    Reply
  11. Pingback: 15 Glitzy Champagne Desserts That’ll Make You Feel Classy AF – My WordPress Website

  12. Pingback: 15 Glitzy Champagne Desserts That'll Make You Feel Classy AF - Buzz And Gossip

  13. Pingback: 15 Glitzy Champagne Desserts That’ll Make You Feel Classy AF | 8Gossip.com|All Gossip News

  14. Pingback: 15 Glitzy Champagne Desserts That’ll Make You Feel Classy AF - Viral Babel

  15. Pingback: 15 Glitzy Champagne Desserts That'll Make You Feel Classy AF | Trending Broadcast

  16. Pingback: 15 Glitzy Champagne Desserts That'll Make You Really feel Stylish AF | Anne Gourmet

Leave a Reply

Your email address will not be published. Required fields are marked *