Description
A deliciously moist and fruity White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries, topped with a smooth white chocolate ganache and decorated with extra raspberries. Perfect for dessert or afternoon tea, this traybake combines the sweetness of white chocolate with the tartness of fresh raspberries for a delightful treat.
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: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to ensure easy removal of the traybake after baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy, which should take about 3 minutes, creating an aerated base that will help with the sponge’s texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the raising agent and salt throughout the flour.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth and well combined to form a batter with the right consistency.
- Fold in raspberries: Gently fold the fresh raspberries into the batter, taking care not to break them up too much to avoid turning the batter pink.
- Bake the sponge: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the pan for 10 minutes.
- Cool completely: Transfer the sponge from the pan to a wire rack and allow it to cool completely to ensure the topping sets properly.
- 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. Pour the hot cream over the chocolate and let it sit for 1-2 minutes, then stir gently until smooth and fully melted.
- Apply ganache topping: Once the sponge is completely cooled, pour the white chocolate ganache over the top, spreading it evenly with a spatula to create a smooth, glossy surface.
- Decorate with raspberries: Top the ganache layer with fresh raspberries, gently pressing them into the chocolate to help them adhere.
- Optional dusting: For an elegant finish, dust the top of the traybake lightly with powdered sugar.
- Set and serve: Allow the white chocolate to set at room temperature for 30 minutes to an hour before slicing into 16 squares. Serve and enjoy your delicious White Chocolate Raspberry Traybake!
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may alter the batter’s consistency.
- Ensure the sponge is completely cooled before adding the ganache to prevent it from melting or becoming runny.
- The optional powdered sugar dust adds a lovely visual touch but can be omitted for a less sweet, cleaner look.
- To store, keep the traybake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Let the traybake come to room temperature before serving if refrigerated to enjoy the best texture and flavor.
