Lemon Travel Cake With Raspberry Coulis

Method

Start by preparing the raspberry coulis: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until the berries break down and sugar dissolves (approx. 5–7 minutes). If using cornstarch, make a slurry with water and whisk into the simmering fruit. Simmer 1 more minute until thickened slightly. Strain through a sieve to remove seeds and chill completely before use. 

Next, prepare the lemon cake batter. Pre-heat the oven to 170°C and grease travel cake molds thoroughly. In a planetary mixer with paddle attachment, combine the Lemon Crème Cake Mix, eggs, and water. Mix on low for 3 minutes. Scrape bowl, add oil, mix on low 1 minute, then medium for 5 minutes until smooth and aerated. 

Pipe batter into molds (fill ? full). Bake at 170°C for 30–40 minutes until golden brown and a skewer inserted in the sponge (not the core) comes out clean. Cool 10–15 minutes in mold, then unmold and cool fully on racks. 

To assemble, trim bases if uneven. Using a piping bag with a small plain nozzle, fill the central tunnel of the cake from both ends with the chilled coulis. For glaze, whisk lemon juice into sieved icing sugar to desired consistency and pour over cakes. Garnish with zest or freeze-dried raspberries. Let glaze set before slicing.