A rich moist Raspberry Sponge finished with White Chocolate Swiss Meringue Buttercream. This is the final version of the recipe that was served as wedding cake and dessert for over 100 guests at the wedding of daughter Sarah & new son-in-law Gus. The recipe is great as dessert due to the delicious moist even crumb created using the simple ‘reverse creaming’ method.
“The nicest cake I've had in years.”
The recipe started life as Sarah’s birthday cake many years ago. When she requested it for her wedding cake I wanted to make it even better. After multiple iterations and family and friends vacuuming up the samples this final version has more raspberries, a lovely even rise for layering without waste and a more grown-up tasting buttercream, less sugar, more masala wine!
Raspberry & White Chocolate Wedding Cake Recipe
Cake : Ingredients
200g unsalted butter, cubed & at room temperature
220g frozen raspberries-smashed & returned to freezer
250g self-raising flour
40g cornflour
1 tsp Baking Powder
¼ tsp fine grain salt (omit if using salted butter)
400g castor sugar
4 large or 5 medium eggs, room temperature (approx. 250g total)
1 teaspoon vanilla extract
45g masala wine
Cake: Method (Reverse Creaming)
The method assumes the use of a stand mixer and I recommend using the convection setting on the oven if possible
Preheat the oven to 200°C convection (180C fan) and line 2 x 8” (20cm) round cake tins with parchment paper.
Put frozen raspberries into a plastic or reusable silicone bag, beat into small pieces with a rolling pin, return to freezer.
Sieve and whisk together the flour, cornflour, baking powder, sugar and salt.
Slowly add the cubed room temperature butter and “rub in” to form a crumble (use the paddle or K-beater attachment of the stand mixer on minimum speed - be sure to stop as soon as crumble stage is reached).
In a separate bowl whisk together the eggs, vanilla extract and masala wine.
Add approx. half of this liquid to the crumble and mix on slow speed for 20 seconds then on medium speed for about a minute. The mixture should start to look smooth and fluffy, add half of the remaining liquid and continue to mix on medium for 20 sec, add final liquid and mix for a further 20 sec.
Retrieve the raspberry pieces from the freezer and fold into the cake mixture.
Divide the thick cake mixture evenly between the 2 x 8 inch cake pans and bake for 40 minutes until the top is golden brown and a toothpick comes out clean from the centre of the cake. Allow the cakes to cool in the pans for 30 minutes then cool on a cooling tray.
The cake can be served immediately, kept at room or fridge temperature for a few days or alternatively it freezes beautifully for later consumption.
The Swiss meringue buttercream recipe is here!
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