tray-bake raspberry ripple cake

traybake cakes, a simple way to switch up your cake game.

cake

2 1/4 cups flour

1 1/2 cups sugar

1 tbsp baking powder

1/2tsp salt

capful of vanilla

zest of 1 lemon

1/2 cup softened butter

1 cup milk

4 egg whites

whipped ganache

recipe from matt adlard

380g heavy cream

3g powdered gelatin

18g cold water

130g white chocolate

4 tbsp raspberry jam

cake

preheat the oven to 350F. line a 10x8inch baking tray with parchment paper.

combine the flour, sugar, baking powder, salt in the bowl of a stand mixer with the paddle attachment or in a large bowl, using a wooden spoon.

add the vanilla, zest, butter and 2/3 cup of the milk, beat until everything is moist.

beat in the rest of the milk, and egg whites until the cake batter is smooth.

pour the batter into the prepared cake tin, bake for 25-35 minutes, poke the cake with a toothpick or knife if it comes out clean the cake is done.

let cool.

whipped ganache

in a small saucepan stir together the gelatin and cold water, set aside for 5-10 minutes, then on low heat dissolve the gelatin (don’t let it boil). place the cream in a different saucepan and bring to a boil, stir in the gelatin.

place the white chocolate in a tall jug, pour the hot cream over, blend using a stick blender or stir together with a spoon.

cover with cling film, chill in the fridge for about 6 hours or overnight.

once chilled, place the ganache into the bowl of a stand mixer fitted with the whisk attachment, whip until medium peaks.

using the back of a spoon, spread the ganache on top of the cake. dot the jam all over, swirl in, top with sprinkles:)