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I’ve made this cake too many times to count these last few weeks and honestly, I could eat it face-first straight out of the oven. The only issue I had was with the outside? Try this twist on a Victoria sponge cake flavoured with lemon zest and sandwiched with raspberry jam and fresh cream – a scrumptious teatime treat. Step 1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Perhaps you could try fresh ones next time and dust them in flour beforehand. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool. This post may contain affiliate links. If the top colours too much during cooking, cover with foil. Pour This looks delicious…could I make it in 6” pans instead of 8”? Have a question? Hungry for more? Or is chocolate cake your favourite? Spread the cream onto one of the cakes and top with the other cake. Notify me of follow-up comments by email. The soft buttery white chocolate cake has a lovely crumb, almost a mud cake texture, … The outside can brown quite quickly due to the high sugar content. Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas. In a medium saucepan, add butter, white chocolate, sugar and almond milk. Make the icing. Beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla. Would the quantity be the same? Put 2tbsp of the flour in a bowl to toss with the raspberries later. Fold whites into chocolate mixture, in three additions. Gently fold through the raspberries. This site uses cookies to improve your experience and deliver personalised advertising. This is my version. So what’s my secret for the gorgeous flavour and texture of the white chocolate cake? It’s soft and moist with beautiful flavour, and a pretty pop of colour thanks to the creamy raspberry buttercream. Please read my. With a spoon, divide the mixture between the tins. If your cakes didn’t rise as much as mine, was it because you didn’t use all the cake batter? Show me your bake! For the cake: Easy Does It: 6 fuss-free recipes by Diana Henry, 'Simple' by Diana Henry (Mitchell Beazley, £25) is available to buy from September 8, Blanche Vaughan's simple vegetarian recipes for summer, By Rate this recipe! A self-taught baker and dessert advocate from Sydney, Australia. Cover the top with raspberry buttercream. Add another egg and beat again, then repeat until you have added all 4 eggs. Subscribe to delicious. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. But it’s taken quite a while for me to find the perfect white chocolate cake that will rival any chocolate cake. To make this cupcake recipe, preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Bake for 20-25 minutes or until risen and cooked through. Don’t forget to rate the recipe and leave a comment below. Delicious magazine is a part of Eye to Eye Media Ltd. (My friend isn’t vegan so butter is fine, it’s jusf the egg!). I’ve made this cake too many times to count these last few weeks and honestly, I could eat it face-first straight out of the oven. Poke holes all over the cakes with a skewer, then drizzle the icing over them. I used frozen raspberries Buttercream is beautiful and I never normally manage to make buttercream well. Transfer to a wire rack to cool completely. Would regular milk work in this recipe? The idea is to fold in the flour gently, so you don’t push out the air from the mixture. In saying that, this recipe makes two risen but fairly flat top cakes as you can see in the video. Add a few fresh raspberries on top and boom! Hi Shriya, I haven’t tested this cake without eggs I’m sorry. today for just £13.50 – that's HALF PRICE! ★☆ Hi there. To make the icing, mix the sugar with the lemon juice until smooth. Do you have a tip to get them evenly through the cake? Today, I’ve teamed up with Almond Breeze to bring you my new favourite cake. Finally, add the remaining 1/3 icing sugar and beat until smooth. Any advice? Tag me You can opt out at any time or find out more by reading our cookie policy. Thanks. @sweetestmenu Put another third of the batter on top, followed by the rest of the raspberries. I am wondering how long to bake for and if it would make three layers or would they be to thin? A fresh fruity bake stuffed full of delicious raspberries, By When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling. The only problem was that my raspberries all ended up at the top of the cake instead of dotted throughout. You must be logged in to rate a recipe, click here to login. Using the classic melt and mix method, this cake is very simple to make but delivers delicious results every time. Rory Macdonald, Recreate your favourite takeaway meals at home, Blanche Vaughan's orange, yogurt and olive oil cake, 125g unsalted butter, plus extra for greasing, 2 large eggs, at room temperature, lightly beaten. A good dose of good quality white chocolate, lots of butter and almond milk. Mad this several times and people love it. I haven’t had that problem before. Let me show you just  how easy this cake is to make in the video below! Cut the lemons in half and squeeze the juice into a bowl. If you coat the raspberries in flour before you put them in the batter, that should help them spread more throughout the cake instead of having them all at the top/bottom, Hey there! Very moist and rich. And it pairs perfectly with the fruity raspberry buttercream. Pour over the cake. magazine. Put a third of the batter into the loaf tin and add half the raspberries, spreading them out evenly. Grease and line two 8-inch round cake tins with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. To make the filling, put the cream in a clean bowl and whip until soft peaks form. Cool in the tin for 10 minutes, then turn out on to a wire rack. Light. This post is sponsored by Almond Breeze. Spread about two-thirds of this on the cake. Otherwise I’d maybe check your baking powder hasn’t expired. Finish with the remaining batter. For a quick and easy raspberry frosting, I’ve used a good quality raspberry jam. #sweetestmenu ★☆ Top with fresh raspberries. Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). Method. In a large bowl, beat the caster sugar and butter together until pale and fluffy. Preheat the oven to 180°C/fan160°C/gas 4. Enter the email address associated with your account, and we'll send you a link to reset your password. Try not to open the door until the end of the cooking time, or they might not rise properly. I dropped half of my mixture on the floor so I didn’t actually manage to build a whole cake! The perfect White Chocolate Raspberry Layer Cake. Dotted with frozen raspberries, the cake itself is light but moist with a crisp crust. This cake is everything. Place one cake layer onto a cake board or stand. Sign up to the sweet club and get a free copy of our bake sale ebook delivered straight to your inbox. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Heat the oven to 180°C/fan oven 160°C/mark 4. I’d love to use this as a layer for my wedding cake but at the moment it’s too tricky to cut – the outside snaps apart! For a smooth frosting as pictured, put your raspberry jam through a sieve to get rid of the seeds before adding into your buttercream. Great recipe. Place on medium heat, stirring until smooth and sugar has dissolved. Make the Cake: Preheat oven to 170ºC (150ºC fan).Grease and lightly flour a 8 x 4" loaf pan. Method. And I hate it when things like that happen in the kitchen.

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