Vanilla sponge cake with raspberry mousse & butter cream icing
Congratulations to Jasmine Taggart, winner of the New World Wellington Bake Off 2013 with her Vanilla Sponge Cake with Raspberry Mousse and Butter Cream Icing recipe.
- Sponge ingredients:
- 3 eggs, separated, at room temperature
- Pinch of salt
- ½ cup caster sugar
- 1 tsp vanilla essence
- ½ cup Edmonds Fielder’s cornflour
- 1 tsp standard plain flour
- 1 tsp Edmonds baking powder
- Filling ingredients:
- 300g frozen raspberries
- 1 cup sugar
- 1 Tbsp gelatine (or 4 sheets leaf gelatine)
- 1 ½ cups cream
- Frosting ingredients:
- 170g white chocolate, chopped
- Pinch of salt
- 2 ½ cups icing sugar (or more, depending on desired consistency)
- 1 cup butter, softened
- ¼ cup cream
- ¼ tsp vanilla essence
Edmonds Fielder’s Classic Sponge (Recipe Courtesy of Edmonds Cookery Book)
- Set oven to 190°C.
- Beat egg whites and salt until stiff. Add sugar gradually and beat until stiff and sugar has dissolved.
- Add egg yolks and vanilla essence. Beat until well blended and ribbon trail forms when beaters are lifted.
- Sift cornflour, flour and baking powder together 3 times. Fold gently into egg mixture with a metal spoon.
- Pour into two greased and lined 20cm sandwich tins. Bake for 15 - 20 minutes or until cake springs back when lightly touched.
- Leave in tin for 10 minutes before turning out onto a cooling rack.
Raspberry Mousse Filling
- Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through.
- Pour the raspberry mixture through a strainer and into a new saucepan.
- Add the gelatine to the strained raspberry mixture and stir over heat until the gelatine is just dissolved. Remove from the heat and set aside.
- Whip the cream until it forms soft peaks. Fold the cooled raspberry mixture into the whipped cream.
Whipped White Chocolate Buttercream Frosting (Makes about 2½ cups of frosting)
- Set microwave to 60% power and heat chocolate in a bowl for 30 second increments, stirring after each increment until melted and smooth. Set aside to cool.
- Sift salt and icing sugar over the butter in a large bowl. Cream butter and sugar mixture together until light and fluffy.
- Measure cream into a cup and stir in the vanilla essence.
- With the mixer running on low speed, gradually pour the cream mixture into the creamed butter and sugar until combined.
- Fold in the melted (but cooled) white chocolate until combined.
- Increase the mixer speed to medium-high and beat frosting for a further 3 minutes.