Recipe - Sponge Cake with Raspberry Coulis and White Chocolate filling

Ingredients

·       170g butter

·       170g/1 cup castor sugar

·       1 tsp vanilla extract

·       1 tsp grated lemon rind

·       4 eggs

·       170g/1 generous cup self-raising flour

·       two 7 inch (18 cm) cake tins

·       Icing sugar

·       Raspberry coulis – recipe below

·       White chocolate icing – recipe below

Method

·       Preheat the oven to 180ºC.

·       Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.

·       Cream the butter, add sugar, lemon rind and vanilla extract. Beat until light and fluffy.

·       Beat in the eggs one at a time, each time with a tablespoon of flour.

·       Beat very well, and then fold in the remaining flour.

·       Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.

·       Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.

Raspberry Coulis

·       Ingredients

o   300g fresh raspberries/or frozen, thawed

o   1/3 cup icing sugar, sieved

o   1 tsp lemon juice

·       Method

o   Place raspberries, icing sugar and lemon juice in a food processor and puree until smooth.

White chocolate icing

·       See my blog for the Sally’s Baking Addiction recipe 

To Assemble:

·       Spread a couple of tablespoons of the coulis over each sponge base.

·       Cover the bottom sponge with white chocolate icing spreading to within 1 inch of the edge.

·       Serve with a dusting of icing sugar on top

Credit

·       Sponge cake inspiration

·       Coulis recipe

·       Icing recipe