i know its a bit late in the year to be making a raspberry cake but its my grandmas birthday and she loves them, so i created this raspberry ripple cake for her. i managed to get some raspberries in the super market. the sponge tastes just like a raspberry and white chocolate muffin.
Everyone really enjoyed it they commented on how it did taste just like a raspberry ripple ice cream.
i was so pleased and i agreed with them it was lush.
i don’t use loads of sugar in the frosting so it’s sweet but not over sweet and tastes light and not sickly its perfect for after a birthday meal when you only have enough room left for a slither.
every one sat at the table asked for the recipe.
i was so pleased and i agreed with them it was lush.
i don’t use loads of sugar in the frosting so it’s sweet but not over sweet and tastes light and not sickly its perfect for after a birthday meal when you only have enough room left for a slither.
every one sat at the table asked for the recipe.
recipe for sponge
220g butter approx 1 cup
220g caster sugar approx 1 cup
4 eggs
220g self raising flour approx 1 and half cups
pinch salt
1 tsp vanilla extract
2 tbsp milk
white chocolate chunks
fresh raspberries
preheat the oven to 180c 350f
in a bowl cream together the butter and sugar until soft and fluffy then add the eggs one at a time, add the vanilla extract and mix in, then add the flour and fold in with a spatula, add the milk to loosen the batter then add about 75g approx 3 oz of chopped white chocolate (chopped into small chunks) and stir in then add fresh raspberries (i chopped up and used about 100g approx 1 cup)
spoon into 3 small lined cake tins and bake for about 30/ 40 minutes
once cooked let cool completely
for frosting
Approx 3 cups 900ml double cream
Approx 1 cup 250g cream cheese
4 tbsp icing sugar
Approx 1 cup 100g raspberries (cooked in a pan to soften and then pushed through sift)
1 tsp vanilla extract
in a pan add the raspberries and 2 tbsp of caster sugar and heat until they become juicy, mash with a spoon and then push through a sieve to remove the seeds.
let cool
in a bowl whip the cream and icing sugar until thick then add the cooled raspberry puree and cream cheese and vanilla
to assemble level cakes by slicing off any risen parts then add a tbsp of raspberry jam and smooth out, then add some cream and add other sponge on top then continue this step again with the next sponge
smooth frosting around the cake then take a piping bag and paint some pink food colouring in lines inside it, add the rest of the frosting into the bag
squeeze out small circles in a line then take a pallet knife and drag each one across then pipe another circle
Continue all the way around.and pipe some around top and decorate with some raspberries
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This is hands down the prettiest cake I've seen in a hell of a long time. LOVE!
Thankyou so much katrina x
SO pretty! 😀
Thanks for sharing this yummy creation!
XO! Vanessa
I love your photography. It's gorgeous! And the cake looks pretty yummy too!
What could I use instead of Caster Sugar in this recipe? Don't have access too it. Also, It looks absolutely gorgeous!!!
You can swap it for what ever sugar you usually use when baking. Granulated? Or superfine.
Hope that helps
This cake looks divine! Your pictures are absolutely stunning.