Tuesday, 5 May 2015

Vanilla, raspberry & white chocolate layered sponge cake *

Recently I was contacted by the lovely team at Baking Mad who asked if I would be willing to try recreating a Victoria sponge cake recipe featuring Nielsen-Massey extract. Obviously I jumped to the chance as I haven't baked a cake this complicated before and I've wanted to use the Nielsen-Massey range for ages.

Baking Mad Nielsen-Massey Vanilla, Raspberry and White Chocolate Sponge Cake - Bearded Couture

Cake Ingredients:
400g white chocolate, 300g unsalted butter, 300ml whole milk
2 tsp Nielsen-Massey vanilla bean paste, 300g Billington's golden caster sugar
4 large eggs, 450g Allinson plain flour, 3 tsp baking powder
150g raspberry jam, glacier cherries

Icing Ingredients:
750g white chocolate, 1 tsp Nielsen-Massey vanilla bean paste, 250ml single cream

Method:
1) Line two cane tins with baking paper and preheat oven to gas mark 4.
2) Melt the White chocolate, butter and milk together in a small pan. Once completed, leave to cool.
3) Fold in the sugar, vanilla, eggs, flour and baking powder until well combined. Divide mixture equally into both cake tins and place in oven for 45-55 minutes until golden and springy to touch.
4) To create the icing, place chocolate, cream and vanilla in a heatproof bowl over simmering water and stir until melted.
5) Cover bowl with cling film and place in the fridge to cool for 90 minutes until it reaches a thick, spreadable consistency.
6) To assemble the cake, spread some of the icing and a generous helping of raspberry jam on the top of the first half of the cake and then place the second half on top to create the layers.
7) Using a palette knife, spread the remaining of the filling over the top and sides of the assembled cake and decorate with glacier cherries for added texture and flavour.

Baking Mad Nielsen-Massey Vanilla, Raspberry and White Chocolate Sponge Cake - Bearded Couture

Baking Mad Nielsen-Massey Vanilla, Raspberry and White Chocolate Sponge Cake - Bearded Couture

Overall, I wasn't totally impressed with the cake as the sponge was stodgy due to the amount of liquid in the mixture but none the less, it tasted great. Also, I've never baked a cake using plain flour so I may not have included enough baking powder as it didn't rise as I'd have wished.

I can't wait to try these products again in some other bakes soon, especially for my entry into 'The Great Performics Bake Off'.

Here's hoping for no more soggy bottoms.

Ⓜike