White chocolate, lemon and raspberry cake

White chocolate, lemon and raspberry cake
Serves: 24
  • For the Victoria sponge:
  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • milk to loosen
  • For white chocolate mousse:
  • 3 leaves bronze gelatine
  • 250g white chocolate
  • 188g milk
  • 375g UHT whipping cream
  • For the lemon curd cream:
  • 125g double cream
  • 63g lemon curd
  • To serve:
  • raspberry jam
  • fresh raspberries
  1. For the Victoria sponge, preheat oven to 180C/Gas 4.
  2. Grease and line an oven tray with greaseproof paper (mixture will give you 2 trays at 425g per tray).
  3. Cream butter and sugar until white and fluffy.
  4. Beat in eggs gradually.
  5. Sieve flour and fold in.
  6. Add a little milk if necessary to create a dropping consistency.
  7. Pour mixture into tray and level.
  8. Bake 15 mins until golden.
  9. Leave to cool and remove from tray.
  10. For the chocolate mousse: Soak gelatine in cold water 5-10 mins.
  11. Melt chocolate in a microwave.
  12. In a pan, bring milk to a boil.
  13. Add gelatine (drain and squeeze out excess water) to milk and pour over melted chocolate at intervals until elastic, smooth and glossy.
  14. When mixture reduces to 35C/40C, add whipped cream.
  15. For the lemon curd cream, whip together double cream and lemon curd until it reaches a smooth piping consistency.
  16. To serve, spread raspberry jam thinly over the sponge.
  17. Pour chocolate mousse on top, level and refrigerate 2 hours.
  18. Divide the sponge into 6x3cm sections.
  19. Pipe the lemon curd onto the chocolate mousse.
  20. Decorate with white chocolate shards and raspberries.


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