Description
A delightful White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries and topped with a smooth white chocolate ganache. This sweet treat combines fruity tartness with creamy sweetness, perfect for sharing or special occasions.
Ingredients
Scale
For the Sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
For the Topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×9-inch square baking pan by greasing it and lining with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the caster sugar until the mixture is light and fluffy, approximately 3 minutes to incorporate air for a tender sponge.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the rising agents and salt.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, taking care not to overmix, to maintain a light texture.
- Fold in Raspberries: Gently fold the fresh raspberries into the batter, being careful to avoid breaking them to retain their shape and juices.
- Bake the Sponge: Pour the batter into the prepared pan, spreading evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prepare White Chocolate Topping: Place the chopped white chocolate in a heatproof bowl. Heat the double cream gently in a small saucepan over low heat until it just begins to simmer, then pour over the white chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Apply Topping: Once the sponge is cooled, pour the white chocolate ganache evenly over the top, smoothing with a spatula.
- Decorate with Raspberries: Arrange fresh raspberries over the ganache, gently pressing them in to help them adhere.
- Optional Dusting: For a finishing touch, dust the traybake lightly with powdered sugar for elegance.
- Set and Serve: Allow the white chocolate topping to set at room temperature for 30 minutes to an hour before slicing into 16 squares. Serve and enjoy this luscious White Chocolate Raspberry Traybake!
Notes
- Be gentle when folding in raspberries to avoid crushing them and turning the batter pink.
- Ensure the sponge is completely cooled before adding the white chocolate topping to prevent it from melting.
- Use high-quality white chocolate for a richer, creamier topping.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
