Raspberry & White Chocolate Cake

Coming up with new recipes to share with you guys in this period of time before my book, Tanya Bakes, comes out has been pretty tricky! I feel like all my creative brain power has been poured into my book and of course I’m not allowed to show you those recipes as that would ruin the surprise for those of you guys who get the book when it’s out on June 30th! However, I finally had an idea that wasn’t locked away in secret-book-ville and decided to bake a three tiered victoria sponge cake decorated with layers of white chocolate icing and raspberries. This was inspired by the weather as I think it’s the perfect cake to make now that Spring has sprung as it looks so fresh and pretty! I absolutely love having something like this on my cake stand in the kitchen so whenever somebody comes over I can offer them a slice with a cup of tea. I have to say, everyone who tried this cake came back for slice number two (or slice number six if your name’s Jim Chapman) as it tasted so amazing. Please tweet me a photo if you bake this at home! I think you guys will have so much fun making it as it’s one of those cakes that’s incredibly easy, but looks rather impressive!

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You will need:

3 x 21cm round cake tins

Ingredients:

For the cake…
330g unsalted butter, softened
330g golden caster sugar
4 eggs
330g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
splash of milk

For the icing…
200g white chocolate
250g salted butter, softened
600g sifted icing sugar

To decorate…
400g raspberries (give or take, depending how crazy you want to go with your raspberries!)

Method:

Preheat your oven to 180c

In a bowl, cream together the butter and sugar until light and fluffy. Mix in the eggs, then add the flour, baking powder, vanilla and a small splash of milk to form a smooth batter.

Divide between the three tins and bake for 18-20 minutes. Leave to cool completely.

To make the icing, first melt the white chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. In another bowl, whisk the butter and icing sugar well until smooth and light, then add the melted chocolate and stir until well combined. Layer the cakes together with the icing and raspberries, then spread some icing on the top then decorate with more raspberries! Serve with a pot of tea.

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Love, Tanya