- Makes
- Serves: 24
- Level
- very easy
- Prep Time
- 10
- Total Time
- 75
Ingredients
- 2 ¼ cups
- all-purpose flour, sifted (includes dusting pan)
- 550 mL
- 2 tsp
- baking powder
- 10 mL
- ½ tsp
- salt
- 2 mL
- ¾ cup
- unsalted butter, room temperature
- 175 mL
- 1 ½ cups
- sugar
- 375 mL
- 3
- eggs, room temperature
- 1 tbsp
- vanilla extract
- 15 mL
- 1 ¼ cups
- milk, room temperature
- 300 mL
- 1 cup
- 35% whipping cream
- 250 mL
- ¼ cup
- icing sugar
- 60 mL
- 2 cups
- fresh raspberries
- 500 mL
Method
- Step 1
- Preheat oven to 350ºF (180ºC). Grease a 9 x 13-in. (3 L) baking pan and use a couple tablespoons of the flour to dust the pan; shake out excess. In bowl, stir rest of the flour with baking powder and salt. Set aside.
- Step 2
- In a separate bowl, beat butter and sugar using electric mixer on medium speed for about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.
- Step 3
- With the mixer on low, alternately add the dry mixture in 3 parts with the milk in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
- Step 4
- Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before turning cake onto wire rack to cool completely.
- Step 5
- Just before serving, beat cream with icing sugar until stiff peaks form. Spread evenly on top and sides of cake.
- Step 6
- Cut raspberries in half lengthwise. Overlapping slightly, arrange 1/2 the raspberries, cut-side down, in the shape of a maple leaf in the centre of the cake. Tip: To avoid spaces between raspberries, slightly overlap the berry edges. Arrange remaining raspberry halves in three rows on each side of maple leaf. Serve immediately.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/24 of the recipe)
- Calories:
- 210
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 25 g
- Sugar:
- 15 g
- Protein:
- 3g
- Cholesterol:
- 55 mg
- Fiber:
- 1 g
- Sodium:
- 95 mg
