homebaked strawberries and cream white chocolate sponge cake with fresh fruit

Strawberries And Cream White Chocolate Sponge Cake With Fresh Fruit

Summer has finally arrived in the UK (THANK YOU LORD!) and the Wimbledon tennis final this weekend coupled with glorious sunshine inspired me to bake this little edible ode to British summertime ūüôā ¬†The cake is for a very good friend’s birthday and she requested strawberry jam and white chocolate so I adapted my classic Victoria sponge recipe¬†and added a few extras ¬†to enhance those flavours. ¬†Below is the finished product and recipe – and here’s to a long hot summer (pretty please)!!

Photo 07-07-2013 01 33 29

Ingredients

  • 340g Unsalted butter (plus a little bit extra for greasing)
  • 340g Self-raising flour (plus extra for dusting)
  • 340g Caster sugar (plus 2 tbs for the filling)
  • 6 Large eggs
  • 2 Lemons
  • 400g Fresh strawberries
  • 80g Fresh blueberries
  • 80g Fresh raspberries
  • 2 tsp vanilla extract
  • 150g Good quality strawberry jam (plus 1 heaped tbs to attach the fruit when decorating)
  • 70g White chocolate chips
  • 60g white chocolate (to be grated)
  • 220ml Double cream
  • Icing sugar, for dusting
  • Mint leaves, to garnish

Method

  1. Preheat the oven to 180¬ļC/350¬ļF/gas 4
  2. Grease the bottom and sides of two 20cm and two 13cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat 225g butter and 225g sugar together until very light and fluffy
  4. Add four eggs one at a time, beating each one in well before you add the next
  5. Sift in 225g flour
  6. Finely grate over the zest of 1 lemon then fold it into the mixture (halve the lemon and save it for later)
  7. Divide the cake mix into the prepared 20cm cake tins and put to one side
  8. In a separate bowl beat 115g butter and 115g sugar until very light and fluffy
  9. Add two eggs one and a time, beating the first one in well before you add the second
  10. Sift in 115g flour
  11. Finely grate over the zest of half a lemon then fold it into the mixture (halve the lemon and save it for later)
  12. Divide the mixture into the prepared 13cm cake tins
  13. Bake all four cakes in the hot oven for around 20 minutes, or until lightly golden brown and risen. The smaller cakes may be ready after 15-18 minutes.  (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  14. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  15. Hull and slice 300g of your strawberries
  16. Gently warm the jam in a pan over a low heat then remove from the heat and stir in your sliced strawberries and add in the white chocolate chips
  17. Add the cream to a bowl with 2 tbs caster sugar and 2 tsp vanilla extract, then squeeze in the juice from your zested lemons
  18. Finely grate in the white chocolate 
  19. Whip the mixture until you have nice soft peaks
  20. Place the least attractive 20cm sponge cake on a  plate or cakeboard, smear over 2/3 of the jam and strawberry mixture, then spread 2/3 of the sweetened cream over the top
  21. Place the second 20cm cake (with the best side facing up) on top and dust it with icing sugar
  22. Spread a little of the tbs strawberry jam reserved for decorating onto the middle of top of the cake 
  23. Place the least attractive 13cm sponge on top, smear over the remaining jam mixture and sweetened cream then finish by placing the second 13cm cake (best side facing up) on top and dusting it with icing sugar
  24. Decorate the cake with the remaining fruit, using the reserved strawberry jam to attach it
  25. Garnish with mint leaves

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here to check out my instagram here.

 

white chocolate and raspberry cheesecake

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White Chocolate and Raspberry Cheesecake

Quite possibly one of my favourite desserts (chocolate, biscuits AND fruit – what’s not to love?!?) and super simple to make! ¬†My sister introduced me to the original recipe here¬†which is flippin’ tasty but as with most recipes I tweak it a little ūüôā Below is my version – let me know what you think!

Ingredients

For the biscuit base

  • 150 g dark chocolate covered digestive biscuits, crushed
  • 75 g butter, melted
  • 3 tbsp good quality raspberry jam

For the filling

  • 600 g white chocolate, broken into pieces
  • 65 g butter
  • 1 tsp vanilla essence (or more to taste)
  • 500 g cream cheese
  • 50 g caster sugar
  • 180 ml whipping cream
  • 1 punnet raspberries, plus a few more to decorate

Method

  1. Crush the biscuits.
  2. Melt the butter then stir it into the crushed biscuits, adding a teaspoon of raspberry jam to the mixture.
  3. Press the mixture onto the base of a 23cm springform tin.
  4. Spread the jam evenly on top of the biscuit base and place the base in the fridge whilst preparing the filling.
  5. Put the chocolate, butter and vanilla essence in a heatproof bowl set over a pan of simmering (not boiling) water until melted. (I like to leave a few little lumps of white chocolate that hasn’t quite melted but it’s ¬†up to you!)
  6. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  7. Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
  8. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  9. When you’re ready to serve, decorate with a few whole raspberries.

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of  my other treat-related posts.