Tuesday, March 27, 2012

Raspberry and White Chocolate Cake

Behold the cake I shall be bringing to tonight's Clandestine Cake Club meeting in Chorlton.


I am actually quite proud of this one. I really took my time with the baking of it for once and did it stress-free, over two days. It even looks quite pretty if I say so myself.


The idea, as per usual, came from a Primrose Bakery cupcake recipe. As the theme for tonight is A Vintage Spring Tea Party, I thought this would be perfect. All that will be missing is the cloudy lemonade!


The jam in between the two sponges is the Bellini Jam I made a few weeks ago, so everything is home made. I am keeping my fingers crossed that people like the cake, I did a practice version last week and took it into school - it went down very well!


Recipe:

For the Cake
335g butter
335g caster sugar
6 large eggs
315g self raising flour
37g cornflour
1 and a ½ tsp baking powder
4 and a ½ tsp milk
3 tbsp Bellini jam (or raspberry jam)

For the icing
110g butter
4 tbsp milk
1 tsp vanilla extract
500g icing sugar
380g white chocolate

To serve
4 dessert spoons Bellini Jam (or raspberry jam) 

3 punnets of raspberries
20g white chocolate

Preheat the oven to 150 degrees C. Cream the butter and sugar together until smooth.


Add the eggs one at a time, beating well after adding each one. Sift in the cornflour, self-raising flour and baking powder, stirring well to create a pale, smooth batter. Add the milk and stir well again.


Finally, add the jam and stir through roughly, so that the jam is combined with the batter but runs through the mixture in ripples.


Line two 20cm cake tins with greaseproof paper and spray with cooking spray. Divide the cake batter between the two tins. Place both tins in the oven and bake for about 50 minutes, swapping the tins between the oven shelves halfway through to ensure both cakes are cooked evenly.


Leave the cakes in their tins to cool for 10 minutes. Remove from the tins and allow to cool completely.


To make the icing, mix the butter and icing sugar together. If you're finding it difficult to stir, start adding the milk and vanilla a bit at a time.


Stir all together until you have a thick buttercream. Don’t worry too much about lumps as once you add the melted chocolate the lumps will melt out.


Melt the white chocolate in the microwave and add it to the icing.


Take the first of the two cakes and place it, bottom up onto a tray. Smother with jam and place the second of the two sponges on top.


Cover the entire cake with a layer of buttercream and leave for about an hour.


Cover with the second layer of buttercream.


Make a nice little pattern out of the raspberries. I did this wacky circle with another circle around it.


Take a parmesan shaver and make curls of white chocolate to top the raspberries.


33 comments:

  1. O my stars that looks DELICIOUS! My mouth is watering ! A must bake I think

    ReplyDelete
    Replies
    1. Oh thankyou! Let me know if you do bake it!! :)

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  2. I always love to try different kinds of chocolate cakes and this one never disappoints me. Thanks!

    ReplyDelete
  3. hi how did you bake it over two days what did you do and when going to bake for my daughters 16 th

    ReplyDelete
    Replies
    1. I baked the sponge on the Sunday then iced on the Monday. Cheers!

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  4. Replies
    1. Possibly not unique, as I said in the post this was adapted from a Primrose bakery cupcake recipe!

      Delete
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  6. The cake looks lovely - I'm going to make it for my Son's baptism. In the description you mention stirring in jam into the cake mixture but its not listed in the cake ingredients. Is it the 4 dessertspoons for serving that you put in? Thank you!

    ReplyDelete
    Replies
    1. Oh dear, no sorry I think I did put extra jam in. Let me check!

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    2. Yes ok it's 3 tablespoons of jam in the cake mix. Will change the recipe! Cheers!

      Delete
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