Description
A delightful White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries, topped with a smooth white chocolate ganache and decorated with more fresh raspberries. Perfect for dessert or afternoon tea, this traybake offers a luscious combination of fruity tartness and creamy sweetness in every bite.
Ingredients
Scale
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
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy, about 3 minutes, to create a smooth base for the sponge.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until the batter is smooth and well combined without overmixing.
- Fold in Raspberries: Gently fold the fresh raspberries into the batter to distribute them evenly while keeping them whole to avoid excessive color bleeding.
- Bake the Sponge: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare White Chocolate Ganache: Place the chopped white chocolate in a heatproof bowl. Heat the double cream in a small saucepan over low heat until it just begins to simmer, then pour it over the white chocolate. Let it sit for 1-2 minutes before stirring until smooth and fully melted.
- Apply Ganache Topping: Once the sponge is completely cooled, pour the white chocolate ganache over the top of the cake and spread it evenly with a spatula for a glossy finish.
- Add Raspberry Decoration: Arrange the fresh raspberries on top of the ganache, gently pressing them in to help them adhere properly.
- Optional Finishing Touch: Lightly dust the top with powdered sugar for an elegant look, if desired.
- Set and Serve: Allow the white chocolate to set for 30 minutes to an hour at room temperature before slicing into 16 squares. Serve and enjoy your delicious White Chocolate Raspberry Traybake!
Notes
- Be gentle when folding in raspberries to keep them intact and prevent too much bleeding of color.
- Ensure the sponge is completely cooled before applying ganache to avoid melting and sliding.
- Use fresh raspberries for best flavor and texture; frozen can be used but may release excess moisture.
- Powdered sugar dusting is optional but adds a pretty finish and slight sweetness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
