Lemon Raspberry Ombre Cake with White Chocolate Buttercream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Serves: 6
Ingredients
Cake
  • 250g unsalted butter
  • 200g caster sugar
  • 1 lemon, zested
  • 4 eggs
  • 300g cake flour (or all purpose flour)
  • 1½ tsp double action baking powder* (see tips above)
  • ½ tsp sodium bicarb
  • 180ml milk
  • 120g raspberry puree
  • 1 tsp vanilla paste (or vanilla extract)
  • pinch of salt
Buttercream
  • 250g unsalted butter
  • 250g icing sugar
  • 100g white chocolate, melted
  • 1 tsp salt
  • 1 tsp vanilla extract
  • *may need 1-2 tbsp of milk, depending on the consistency of the BC.
Instructions
Cake
  1. Cream butter, sugar and lemon zest in a mixing bowl till creamy and fluffy. Add in eggs one at a time at a 30 seconds interval.
  2. Sift dry ingredients (flour, baking powder, sodium bicarb) in a bowl. Squeeze lemon juice into milk. Add in vanilla extract.
  3. Fold in ⅓ of the dry ingredients. Add in ½ of milk and mix well. Repeat by alternating flour and milk till u end with flour.
  4. Separate batter into 5 bowls, making sure each pan has the same amount of batter. For the 1st layer, as it is cream in colour, bake as it is.
  5. For 2nd layer, add in 15g raspberry puree. 3rd layer, add 25g raspberry puree into the cake batter. 4th layer, add 35g raspberry puree and 5th layer, add 45g. Add the colouring to achive more ombre tones. (After adding raspberry, it tends to become grey)
  6. Bake each layer for 20 minutes or till skewer comes out clean in a oven temperature of 175 C.
  7. Remove tray from oven, let it cool and invert it out to a wire rack.
Buttercream
  1. Cream butter till creamy. Add in icing sugar, salt and vanilla and continue to beat.
  2. Melt white chocolate and add into mixture. Stir well.
Assembly
  1. Lay the darkest coloured cake on a cake board. Spread a thin layer of buttercream. Then lay the 2nd layer. Continue till you're done with all the layers. Insert a skewer into the middle of the cake if it moves (see tips above)
  2. Spread and cover the cake with buttercream.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/lemon-raspberry-ombre-cake-with-white-chocolate-buttercream/

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