Raspberry Ripple Cake

Ingredients

• 220 g (7¾ oz) butter
• 220 g (8 oz/1 cup) caster (superfine) sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 220 g (8 oz) self-raising flour
• Pinch of salt
• 30 ml (1 fl oz) milk
• 75 g (2¾ oz) white chocolate, chopped into small chunks
• 100 g (3½ oz) raspberries
• 50 g (1¾ oz) icing (confectioners’) sugar
• 900 ml (31 fl oz/3½ cups) thick (double/heavy) cream
• 250 g (9 oz) cream cheese

Instructions

1. 1Gather the raspberry jam for spreading and the pink food coloring gel.
2. 2Prepare three 15-centimeter (6-inch) cake tins for baking.
3. 3Plan for a baking time of 30 to 40 minutes.
4. 4Set aside about 30 minutes for decorating the finished cake.
5. 5Preheat the oven to 180°C (350°F). Grease and line the prepared cake tins. In a mixing bowl, cream the butter and caster sugar together until the mixture is soft and pale.
6. 6Beat in the eggs one at a time, stirring well after each one. Mix in the vanilla extract, then gently fold in the self-raising flour and a pinch of salt using a spatula.
7. 7Pour in the milk to loosen the batter. Stir in the chopped white chocolate chunks and fresh raspberries. Divide the batter evenly among the cake tins and bake for 30 to 40 minutes.
8. 8Remove the cakes from the oven and let them cool completely.
9. 9Place the raspberries and 2 tablespoons of icing sugar in a saucepan over heat until they turn juicy. Mash the berries with a spoon, then press the mixture through a sieve to discard the seeds. Set the puree aside to cool.
10. 10In a separate bowl, whip the thick cream and the rest of the icing sugar until thick. Fold in the cooled raspberry puree, cream cheese, and vanilla extract.
11. 11Trim the tops of the cooled cakes to make them level. Spread a tablespoon of raspberry jam over the bottom sponge, add a layer of frosting, and place the second sponge on top.
12. 12Repeat the layering process with the remaining sponges. Smooth a layer of frosting evenly over the entire cake. Paint lines of pink food coloring on the inside of a piping bag.
13. 13Transfer the remaining frosting into the prepared piping bag. Pipe a vertical line of small circles down the side of the cake.
14. 14Use a palette knife to drag each piped circle horizontally to create a smudge effect. Pipe another vertical line of circles right next to the smudged ones.
15. 15Continue this piping and smudging process around the entire cake until the sides are fully covered, then repeat the technique in a circular motion on top.
16. 16Ensure the whole cake is covered in a thin, even base layer of frosting before starting the decorative piping.
17. 17Paint a few lines of pink food coloring inside the piping bag, then fill it with the frosting to create the ripple effect.
18. 18Pipe a vertical line of small frosting circles down the side of the frosted cake.
19. 19Use a palette knife to drag each circle slightly to the side to create a smudge, then pipe another line of circles next to them.

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