Ingredients
Scale
- 1 cup (120g) cake flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60g) unsalted butter, melted & cooled
- 1/2 cup (120g) seedless raspberry jam
- 1 cup (240g) Swiss meringue buttercream
- 12 oz (340g) fondant, colored pastel shades
- Edible gold leaf and pearl dust for garnish
- Fresh edible flowers (e.g., pansies, violets)
Instructions
- Preheat oven to 350°F (175°C). Line two 8×8” baking pans with parchment.
- Sift flour, baking powder, and salt. Set aside.
- Beat eggs and sugar on high until thick and pale (8–10 min). Fold in vanilla, then gently fold in flour mixture, then melted butter.
- Divide batter evenly between pans. Bake 15–17 min until golden and springy. Cool completely.
- Trim crusts, then cut each cake into 4 equal squares. Brush tops with a little simple syrup.
- Spread 1 tsp jam on bottom cake layer, top with buttercream, cap with second layer. Repeat.
- Dip each assembled square in warm fondant (apply smoothly with offset spatula). Let set 10 min.
- Pipe delicate fondant rosettes or petals for decoration. Dust with gold leaf and pearl dust. Garnish with edible flowers.
Notes
- For authenticity, use hand-painted designs or edible inks mimicking 1890s patterns.
- Store in airtight container at room temp up to 3 days; refrigerate filled layers separately up to 5 days.
- For dietary substitution: Use aquafaba-based meringue for vegan version.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Method: Baking, piping, fondant glazing
- Cuisine: American, Gilded Age
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pieces
- Calories: 340 Kcal
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
