Description
This White Chocolate Raspberry Traybake is a delightful dessert combining a soft, moist vanilla sponge filled with fresh raspberries and topped with a luscious white chocolate ganache and more fresh raspberries. Perfectly balanced between creamy sweetness and tart berries, this traybake is ideal for gatherings and teatime treats.
Ingredients
Scale
For the Sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
For the Topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy, about 3 minutes, to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to maintain smooth batter. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients and Combine: Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the wet ingredients alternated with milk, mixing until smooth and fully combined without overmixing.
- Fold in Raspberries and Pour: Gently fold fresh raspberries into the batter, careful to avoid breaking them up. Pour the batter evenly into the prepared baking pan and smooth the surface.
- Bake the Sponge: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the sponge to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare White Chocolate Topping: Place chopped white chocolate in a heatproof bowl. Heat double cream over low heat until it just begins to simmer, then pour over the chocolate. Let sit 1-2 minutes before stirring gently until smooth and fully melted.
- Apply Topping: Once the sponge is completely cooled, pour the white chocolate ganache over the top and spread evenly with a spatula.
- Add Raspberry Decoration: Arrange fresh raspberries on top, gently pressing them into the ganache to help them adhere.
- Optional Dusting: Lightly dust the top with powdered sugar for an elegant finish if desired.
- Set and Serve: Allow the white chocolate topping to set for 30 minutes to an hour before cutting into 16 squares. Serve and enjoy your delicious White Chocolate Raspberry Traybake!
Notes
- Be gentle when folding in raspberries to prevent them from bleeding and discoloring the batter.
- Ensure the sponge is completely cooled before adding the white chocolate topping to prevent it from melting or sliding off.
- Use a sharp, warm knife (dipped in hot water and wiped dry) to cut clean squares.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This traybake can be served slightly chilled or at room temperature depending on preference.
