Fruit Layer Cake

Ingredients

• 1 cup sugar
• 0.5 cup butter
• 1.5 cup flour
• 0.5 cup wine
• 1 cup raisins
• 2 eggs
• 0.5 tsp baking soda
• 2 eggs (for frosting)
• powdered sugar (for frosting)

Method

Cream the butter and caster sugar together until the mixture is pale and fluffy—this takes about four minutes with an electric mixer and incorporates air that will leaven the cake alongside the baking soda. The egg yolks bind the fat and flour into a cohesive batter; add them one at a time, beating well after each addition. Plump the raisins in the wine for ten minutes to soften them and distribute their moisture through the bake, then fold them in with the soaking liquid. Sift the flour with the baking soda to break up any lumps and distribute the alkali evenly—this prevents pockets of raw flour and ensures even rise. Fold the flour mixture into the creamed base in two additions using a spatula, working gently to avoid overdeveloping the gluten, which would toughen the crumb. The batter should fall slowly from the spatula; if it's stiff, you've lost moisture to the wine absorption—a known property of dried fruit in cakes—and you may need an additional tablespoon of wine to restore it.

Divide the batter equally among three 20cm greased cake tins and level the tops with the back of a spoon. Bake at 175°C for 30–35 minutes. The cake is ready when a skewer inserted in the centre comes out clean and the sponge springs back when pressed lightly on top. The sides should pull faintly from the tin. Turn the cakes out onto a wire rack and cool completely before layering; a warm cake will compress under the frosting's weight and split.

Whisk the two egg whites until stiff peaks form—the protein denatures and traps air, creating structure. Sift the powdered sugar and fold it into the whites in two batches to avoid deflating the foam. The frosting should hold its shape but remain spreadable; if it's grainy or lumpy, pass it through a fine sieve. Spread a thin layer of frosting between each cake layer, then coat the top and sides. Chill for at least two hours before serving; the frosting will firm and hold the layers stable.