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Sunday, 13 September 2015

Raspberry Ripple Cake


This is a cake adapted from a recipe from Edd Kimber, winner of the first series of the 'Great British Bake Off'.  I say adapted...its actually not his sponge cake mix, just the frosting and decoration that I have copied.  I have attempted to make the cake in this book 'The boy who bakes' twice and each time the sponge has failed me.  Each time it is dense and underbaked.  The first time I made it I followed the directions and it didn't work, I tried again a few weeks later, this time leaving the cake to bake longer.  Both times it looked great but on cutting each layer was dense and almost raw!  Yuck!  I even tweeted Edd and asked for advice, showing him the picture, he mentioned oven temperature may be the problem and to invest in an oven thermometer - I did - however the second attempt still failed.  Oh well, can't win them all!

The frosting however is perfect and I have used his recipe a number of times for topping of other cakes, cupcakes etc.  The recipe for the vanilla sponge is from Anna Olson and is the same recipe I used a few weeks back for my salted caramel vanilla cake.  I have only included the assembly instructions and ingredients for the frosting below.  Find the vanilla cake recipe here.


Raspberry Ripple Cake
Adapted from recipes by Edd Kimber and Anna Olson

Prepare cake as found in 'Caramel Vanilla Birthday Cake' recipe

For the Frostings
5 egg whites, room temp
450g soft unsalted butter
250g granulated sugar
80g white chocolate, melted
160ml water
1 tsp vanilla extract
120g raspberry jam, seedless (60g for cake layer, rest for frosting)

a little left over jam for decoration

Place the water and sugar in a heavy saucepan, with a candy thermometer.  Bring to boil, while boiling...


Place the egg whites in clean mixing bowl.


When the sugar solution reaches 115C start whisking the egg whites on high.  Once the sugar reaches 120C remove from heat.  It can take a while for the temp to start to rise, so don't worry, just watch it carefully.

 

Pour the very hot sugar solution down the side of the mixing bowl in a steady stream while the whisk is running at max speed.  Be careful not to get it on the whisk.

Once all add, allow the machine to keep whisking until the sides of the bowl are room temp - this could take up to 5/10 minutes!

Then, still on high speed, add the butter, bit by bit.  Expect the mixture to sink and look almost soupy.  Just continue adding and it will start to thicken up and turn in to frosting.

 

Once all the butter is add, mix in the vanilla extract.

Divide the mixture in two... add the molten chocolate to one and beat in and the 60g of raspberry jam to the other.

 


To create the cake, spread the rest of the jam over the top of one of the cakes.  Spread with a thick layer of white chocolate frosting.  Place the second layer of cake on top.

 


Spread a thin layer of the white chocolate frosting around the whole cake.  Place in the fridge for 30 minutes to set.

Remove from fridge and use the raspberry frosting cover the whole cake.  


Use the left over white chocolate frosting to add patches around the cake, creating the ripple effect.  Enhance it with the left over jam to give some swirls.  

Enjoy!