Congratulations to the Duke and Duchess of Cambridge on the birth of their royal baby boy! Celebrate with a few slices of the Catherine Sponge as prepared by the Neff Home Economists
Cake 350g White chocolate … 150ml Milk 3 Large egg whites 1 tsp vanilla extract 225g Self-raising flour 140g Caster sugar 140g Very soft butter 1 tsp baking powder
Filling and Topping 300g Light cream cheese, at room temperature 225g Raspberries 150ml Double cream
Method: Pre-heat the oven on CircoTherm® at 160C (Conventional 180C Gas mark 5). Lightly oil 2 x 20cm (8”) sandwich tins and line the bases with circles of baking parchment.
Make the chocolate curls to decorate: 1. Use a flat vegetable peeler or large kitchen knife (with care) to scrape the surface of the white chocolate blocks which will make thin ribbons of chocolate 2. Weigh out 50g of curls. Carefully place them in a container and into the fridge
Sponge method: 1. Break up the remaining (300g) white chocolate 2. In a bowl over simmering water very gently melt half (150g) of the chocolate pieces 3. In a bowl, whisk half (75ml) of the milk, the egg whites and vanilla extract 4. In a separate bowl, mix the flour, sugar and baking powder together. Add the soft butter and remaining 75ml of milk to the dry ingredients and mix with electric beaters for 1 minute to blend together 5. Add the milk, egg white and vanilla mixture in 2 batches beating really well in between for a minute or so, to incorporate the ingredients 6. Fold in the melted chocolate and mix well. Divide the mixture between the cake tins and bake in the oven on shelf positions 1+3 (in a Neff oven or centre of other ovens) for 25- 30 minutes, until golden and risen. Remove from the oven – they will sink back slightly and become level. Leave in the tins for 5 minutes, before loosening with a pallet knife and turning out to cool on a rack
Raspberry filling: While the cakes cool, make the raspberry filling 1. Melt the remaining white chocolate in a bowl over simmering water 2. In a separate bowl, whisk together the double cream and cream cheese to soften 3. Blitz half the raspberries in a mini chopper to make a purée. Then add the puréed raspberries and the melted chocolate to the cream and cream cheese mixture and beat together well
When ready to assemble the cake, use a serrated bread knife to cut each cake across the middle. Use a sawing action to keep the cutting even.
1. Cut both cakes across to make 4 rounds of cake 2. Spread the raspberry cream in between each layer and stack up the sponges – reserve the largest amount to spread over the top and sides 3. Decorate with the reserved raspberries and sprinkle over the white chocolate curls
(Whilst the contents of this recipe have been developed for use in conjunction with a Neff oven, it is possible to achieve successful results when using different oven brands. Simply follow the recipes and refer to your appliance user manual, as some manufacturers may suggest using higher temperature settings)See More