A Raspberry and White Chocolate Sponge Cake is a delightful dessert that combines the vibrant tartness of raspberries with the sweet, creamy decadence of white chocolate. This exquisite cake is a treat for both the eyes and the palate, making it a perfect choice for special occasions, afternoon tea, or any time you crave a touch of elegance on your dessert plate. The light and airy sponge cake layers provide the ideal canvas for the luscious filling and topping. The soft, moist cake layers are typically infused with vanilla, providing a subtle backdrop that enhances the flavors of the raspberries and white chocolate. Below is a basic recipe to make one:
Ingredients:
For the sponge cake:
200g (1 3/4 cups) all-purpose flour
200g (1 cup) granulated sugar
200g (7 oz) unsalted butter, softened
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
A pinch of salt
For the filling and decoration:
150g (5 oz) white chocolate, chopped
150g (1 cup) fresh raspberries
300ml (1 1/4 cups) heavy cream
2-3 tbsp powdered sugar (adjust to taste)
Additional raspberries and white chocolate for decoration (optional)
Instructions:
Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture until you have a smooth batter.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, melt the white chocolate. You can do this by placing the chopped chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or by using the microwave in short bursts, stirring in between, until it's melted and smooth. Allow it to cool slightly.
In another bowl, whip the heavy cream and powdered sugar until it forms stiff peaks.
Gently fold the melted white chocolate into the whipped cream until well combined.
Once the cakes are completely cool, spread a layer of the white chocolate and cream mixture over the top of one of the cakes. Add a layer of fresh raspberries on top.
Place the second cake layer on top and decorate the top with more white chocolate and cream mixture and additional raspberries. You can also grate some white chocolate over the top for extra decoration if you like.
Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.
Enjoy your delicious raspberry and white chocolate sponge cake!
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