Lynne and Joshua’s Vanilla Cake

Recipe by Lynne Glass and Joshua Jacobs
See more of Lynne’s creations:
See more of Joshua’s creations: joshua.jacobs.988

Rasberry Cake Filling

330g raspberries
160g water (1)
200g sugar
3tbps corn start
1/4 cup water


  1. Add the corn starch to the water (2)
  2. Heat berries, water (1) and sugar over medium heat
  3. Let it simmer until the berries break up
  4. Remove the berries from the heat once the berries are broken up
  5. And pour it through a sift to catch all the pips
  6. Use silicone spatula to force most of the liquid through the sift (discard the pips)
  7. Place the berries liquid back over medium heat and add the corn starch mix
  8. Slowly heat the berry mix
  9. Mix will slowly start turning a deep red
  10. Once its fully deep red remove it from the heat and let it cool

Vanilla Cake Recipe

113g butter, room temp
1/2 cup /120ml vegetable oil
300g granulated sugar
4 eggs, room temperature
1 tbsp of Royal Baking Powder
1/2 tsp salt
1 1/4 cup 300ml buttermilk, room temperature


  1. Pre/heat oven to 175c degrees
  2. In a stand mixer, cream the butter, sugar and oil until well combined
  3. Add eggs one at a time, beating well after each addition
  4. Stir in vanilla
  5. In a separate bowl, whisk the flour, baking powder and salt together
  6. Stir in vanilla
  7. In a separate bowl, whisk the flour, baking powder and salt together
  8. Using a spatula and gently mixing, alternative between adding the flour mixture and the buttermilk, begging and ending with the flour, mixing until just combined – do not over mix
  9. Batter should be smooth
  10. Bake 30-35 minutes – until a tooth pick comes out with a few moist crumbs

Cream Cheese Frosting

500g unsalted butter (cubed, cold, from the fridge)
18g dried milk powder
20g water
250g cream cheese
220g granulated sugar
15g egg white powder
1/2 tsp lemon juice (optional)


  1. Add water to powdered milk and set aside for use later
  2. Heat water in a small sauce pan (make sure your mixer bowl fits over it snugly without touching the water)
  3. Beat cream cheese and granulated sugar in a stand mixer for 2 minutes on medium high
  4. Once you see steam rising from the pot, place your mixer bowl over the pot
  5. Cook the cream cheese mix over a medium heat double boiler for about five minutes. Check your mix to make sure that all the sugar has dissolved
  6. Once all the sugar is dissolved, remove from heat
  7. Add the milk powder mix and egg white powder to your cream cheese mix
  8. In your stand mixer, beat your cream cheese mix for about 5 to 6 minutes
  9. Remove your cold cubed butter from the fridge and add it one cube at a time
  10. Once all the butter has been added, scrape the sides, and mix for a further 1 to 2 minutes

See more Episode 1 recipes:

Charne and Ange’s Vanilla Cake
Zakhele and Tahila’s Vanilla cake
Senzo and Pinkie’s Vanilla Cake
Dee and Tshepiso’s Vanilla Cake
Derick and Catherine’s Vanilla Cake
Lynne and Joshua’s Vanilla Cake