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Raspberry Sponge Cake

A stunningly beautiful cake with raspberry jam! This raspberry sponge cake is a wonderful homemade white-chocolate cake with a berry layer. It's surprisingly simple to make, and the result is sure to exceed all expectations. Fresh raspberries look especially gorgeous against the white frosting, making for a festive, showstopping dessert.

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Raspberry sponge cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 5 g
Fats 31 % 21 g
Carbohydrates 62 % 42 g
363 kcal
GI: 5 / 0 / 95
    1. Preheat the oven to 325°F (160°C). 2. Break the white chocolate into pieces and put it in a saucepan. Pour in the milk and add a piece of butter. Set the pan over low heat and melt everything together, stirring constantly so the mixture stays smooth. Take the pan off the heat and let it cool. 3. In a mixing bowl, combine room-temperature eggs and sugar, then add the vanilla extract. Beat on medium speed until the mixture is pale and fluffy. Add the cooled white-chocolate mixture to the beaten eggs. Sift in the flour and add the baking powder, then beat again until there are no lumps. 4. Get a 8-inch (20 cm) springform pan ready. Line the bottom and inner sides with parchment paper. Pour in half the batter and bake in the preheated oven for about an hour; test for doneness with a wooden skewer. Bake the second sponge layer the same way. Let the cooled layers cool completely, then use a wide, sharp knife to slice each one in half — you'll have 4 sponge layers in all. 5. Make the frosting. Melt the white chocolate and heavy cream together in a double boiler, but don't let it boil (or the cream may curdle). As soon as it's smooth, take it off the heat and let it cool. 6. Assemble the cake. Spread a thin layer of white-chocolate frosting over each layer, then a layer of raspberry jam. Cover the top and sides of the cake with the remaining white-chocolate-and-cream frosting and smooth it out with a silicone spatula.
  • For the top and sides, feel free to use any thick frosting you like. Chill the finished cake in the refrigerator for a couple of hours so the flavors meld. Garnish with fresh raspberries just before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Apricot jam - 265  kcal/100g
  • Pear jam - 268  kcal/100g
  • Quince jam - 223  kcal/100g
  • Apple jam - 265  kcal/100g
  • Jam - 265  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Chicken egg - 80  kcal/100g
  • White chocolate - 554  kcal/100g
  • Vanilla extract - 321  kcal/100g

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