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White Chocolate and Raspberry Sponge Cake

Updated on October 3, 2017
PaddyMac1984 profile image

Patrick is a registered Senior Biomedical Scientist, with expertise in Histology. But has a general interest in cooking and baking

4.3 stars from 3 ratings of White Chocolate and Raspberry Sponge Cake

Slow to cook but quick to eat!

This cake takes a classic recipe and provides a delicious cake. IT can be decorated using any topping, but a white chocolate frosting works very well. Adorning with malted chocolates adds to the decoration and lifts the cake to the next level.

When cooked slowly the white chocolate melts into the mixture and provides a delicately flavored sponge. The raspberry flakes add a lovely combination making this sponge very truly delicious.

This has been decorated with white chocolate fudge icing and Maltesers
This has been decorated with white chocolate fudge icing and Maltesers

Cook Time

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 1 x 23cm Sponge Cake

Ingredients

  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Large Free Range Eggs
  • 1 Teaspoon Vanilla Extract
  • 20g Dried Raspberry Flakes
  • 75g White Chocolate, Finely Chopped

Method

  1. Preheat the oven to 180oC/350oF/Gas Mark 4
  2. Ensure the butter is soft and beat with a wooden spoon or electric whisk in a large mixing bowl until smooth and creamy.
  3. Gradually add the sugar, beating the mixture all the time. This ensures the mix is combined evenually and creams well together. Continue until the mixture becomes white and fluffy in texture
  4. Beat the eggs in a separate bowl with the vanilla extract. Add this slowly to the creamed butter and sugar and still stirring continuously. It is at this point all the wet ingredients have been combined, ensuring they are thoroughly mixed.
  5. Sift in the flour into the mixture beating continuously. Try and do this as lightly as possible as to not knock the air out of the mixture. The air helps the mixture to rise in the oven and gives an fluffy texture to the cake.
  6. Add the chopped white chocolate and raspberry flakes until thoroughly combined. The mixture will look a little chunky but should spread evenly in the tin.
  7. Add the mixture to a large greased cake tin (approximately 23 cm) and spread the mixture evenly around the tin
  8. Bake in the preheated oven for 50 minutes or until the sponge is well risen and golden. It should leave a skewer clean when inserted into the cake. If not, place back in the oven for five minutes and try again.
  9. Remove from the oven and leave to cool slightly
  10. When slightly cooled, remove from the cake tin and leave to fully cool on a wire rack
  11. This can either be eaten straight away or decorated appropriately. A good dusting of icing sugar is also acceptable

Comments

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    • PaddyMac1984 profile image
      Author

      Patrick McCormack 4 years ago from Nottingham, England

      Thank you for the comment. This was an experimental sponge which paid of. I have now uploaded an actual picture of the finished product. Thanks again.

    • peachpurple profile image

      peachy 5 years ago from Home Sweet Home

      i love cakes, butter or sponge. Great recipe u have here. Voted up