Vanilla & Cream Cheese Icing Sponge Cake
- 4 teaspoons baking powder
- 1 cup milk
- 125g butter
- 4 eggs
- 1.5 cups sugar
- 2 cups flour
- pinch of salt
- 1 block butter
- 1/2 tub cream cheese
- 750g icing sugar
- 1 teaspoon vanilla extract
- 4 egg whites
- pinch of salt
- 220g castor sugar
- 2 punnets of fresh raspberries
- 1/2 slab white chocolate
- 75g sugar
Method – Sponges
Bring the milk & butter to the boil, turn off the heat and set aside.
Beat the eggs for 10 minutes on high, add in the sugar.
Sift the flour and salt into the egg mixture and combine. Add the milk mixture. Add the baking powder into the batter and combine until the mixture is smooth and glossy. Split the mixture into three.
Line and grease 3 x 8” round baking tins and pour in the batter. Bake at 180°C for about 25 minutes or until a skewer comes out clean.
Once baked, remove from the oven and cool.
Method – Icing
Beat the butter until smooth and pale. Add in the cream cheese and mix well. Add the icing sugar and vanilla extract.
Mix well until icing is light and fluffy.
Keep cool in the fridge.
Method – Meringues
Preheat the oven to 110°C.
Add egg whites and salt to a clean dry bowl.
Whisk on high until soft peaks form. Keeping the whisk on, slowly add in the castor sugar a spoonful at a time. Whisk until the mixture is thick and glossy.
Place spoonfuls of the mixture onto a lined baking tray.
Turn the oven down to 70°C. Bake for 75 minutes.
Turn the oven off and leave to cool in the oven.
Method – Assembling the cake
Place the first sponge onto the cake stand. Spread a generous layer of icing over the sponge.
Place the second sponge on top and continue to layer and ice all 3 sponges.
Crumble the meringue over the top of the cake.
Decorate with the fresh raspberries & white chocolate shavings (made by using a vegetable
Image and recipe courtesy of The Pretty Blog.