Vanilla, Raspberry & White Chocolate Layered Sponge Cake
Updated:
Quick and easy
5 Reviews
1h 45m
35m
1h 10m
Serves 15
A little effort
About the bake
This vanilla, raspberry and white chocolate layered cake is a real showstopper! Beautifully moist and full of flavour, this will win over any crowd.
13 ingredients8 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Sponge
400gWhite chocolate (plus extra to decorate)
300gUnsalted butter (cut into small pieces)
300mlWhole milk
2 tspNielsen-Massey Vanilla Bean Paste
300gBillington's Unrefined Golden Caster Sugar
4Large free range egg(s) (lightly beaten)
450gAllinson's Self Raising Flour
3 tspBaking powder
For the Icing
750gWhite chocolate (chopped)
1 tspNielsen-Massey Vanilla Bean Paste
250mlSingle cream
For the Decoration
150gRaspberry jam
100gRaspberries (fresh or freeze dried)
Utensils
2x 20cm round cake tins
Baking parchment
Small saucepan
Wire cooling rack
Spatula
Cling film
Palette knife
Nutritional information per 185g serving
Energy 842cal
Fat 46g
of which Saturates 27g
Carbohydrates 94g
of which Sugars 72g
Protein 13g
Salt 0.56g
Method
Step 1
Preheat the oven to 180°C, (fan 160°C, gas mark 4) and grease and line two 20cm round cake tins with baking paper.
Step 2
Melt the chocolate, butter and milk together in a small pan on a medium heat. Transfer to a bowl and set aside to cool completely.
Step 3
Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder. Divide the mixture between the two tins and bake in the oven for 45-55 minutes, or until golden and springy to the touch. Transfer to a wire rack and allow to cool for 10 minutes, before turning out to cool completely.
Step 4
For the icing, place the chocolate, cream and vanilla in a heatproof bowl set over a pan of barely simmering water, (not allowing the bowl to come into contact with the water), stirring until melted and smooth.
Step 5
Remove the bowl from the heat, set aside to cool, then cover with cling film before placing in the fridge to chill for 1 ½ hours or until it reaches a thick, spreadable consistency (occasionally stirring if possible).
Step 6
Divide the icing into three portions (1 portion for the filling, and remaining 2 to ice the cake) and use immediately.
Step 7
To assemble the cake, trim the top of the cooled cakes to level, then slice each in half horizontally. Place one half on a plate or stand, and spread with one third of the ganache filling, then top with 2 tablespoons of jam. Repeat this method with the remaining sponge halves.
Step 8
Using a palette knife, spread the rest of the icing over the top and sides of the cake. Decorate the cake with raspberries and shavings of white chocolate as you wish.
5 Baker Ratings
Makes a perfect cake. One thing I did different was only put half the butter in the melted mix and half in the sugar and egg mix. Makes it thicker and came out perfect
Love this?
So bad. Cake dosent cook properly. And falls apart. Waste of time recipe
