Pop-up Cakes

Decadent sponge cake layers with creamy frosting and fruit, served in modern push-up containers for a unique party treat.

Baking Vegetarian Dessert Raspberry Party Food

Estimated Nutrition

Calories

665.6

kcal / serving

5324.5 kcal total

Carbs

95.7g

per serving

765.2 g total

Fat

30.3g

per serving

242.1 g total

Protein

5.6g

per serving

44.8 g total

Cook Time

minutes

Serves

cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

275

Caster Sugar

null

tsp

Baking Powder

null

200

Icing Sugar

null

tbsp

Hundreds And Thousands

for decoration

CondimentsSauces

100

Raspberry Jam

to serve

Dairy

125

Unsalted Butter

for the cake

piece

Eggs

free-range

125

Full-Fat Milk

null

125

Unsalted Butter

softened, for the frosting

Fruits

200

Raspberries

for the cake

piece

Passion Fruit

pulp and seeds only

handful

Raspberries

to serve

GrainsCereals

200

Plain Flour

null

NutsSeeds

piece

Vanilla Pod

seeds scraped out

tsp

Edible Lavender

crushed

Other

tsp

Red Food Colouring

for the cake

drop

Red Food Colouring

for the frosting

Method

Preheat the oven to 180°C and grease a Swiss roll tin.

Cream butter and sugar until fluffy, then beat in eggs and milk for five minutes.

Mix in flour and baking powder, then fold in raspberries, passion fruit, and food coloring.

Spoon mixture into the tin and bake for 25 to 30 minutes until golden.

Beat butter and icing sugar for the frosting, then mix in coloring, vanilla, and lavender.

Transfer frosting into a piping bag fitted with a star-shaped nozzle.

Assemble cakes by layering cut sponge circles, frosting, jam, and fruit into the tubes.

Top with a final layer of frosting and decorate with sprinkles.