The Pioneer Woman Tasty Kitchen

Lemon Raspberry Sponge Cake with White Chocolate Shards

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Description

Lemon Raspberry Sponge Cake with White Chocolate Shards

Ingredients

  • 3-⅝ ounces, weight White Chocolate, Chopped
  • 3 whole Large Eggs, Room Temperature, Yolks And Whites Separated
  • ½ cups Granulated Sugar, Divided Use
  • ½ teaspoons Vanilla Extract
  • 1-½ teaspoon Lemon Juice
  • 1 Tablespoon Lemon Zest
  • ½ cups Cake Flour, Sifted
  • 1-½ cup Whipping Cream
  • 2 Tablespoons Icing Sugar
  • ¼ cups Good Quality Berry Jam
  • 2 cups Fresh Raspberries, Cleaned And Drained

Preparation

To prepare white chocolate shards, place the chopped chocolate in the top of a double boiler set over hot water and allow chocolate to melt, stirring occasionally.

Pour the melted chocolate onto a large sheet of parchment paper. Use an offset spatula to spread it in a thin and even layer. Place another sheet of the same size of parchment paper on top and gently press to release the air bubbles.

Starting with one short end, roll the sheets of parchment paper tightly into a tube about one inch wide. Chill in the refrigerator until set, at least 2 hours. Or you can also make this a few days before the cake is made.

Remove the tube from the refrigerator. Unroll the tube in one quick motion to create the chocolate shards. If necessary, gently break the pieces to a desire size. See the photo—you want long shards that are an inch or so thick. Refrigerate the shards until ready to use.

Preheat oven to 350 F. Line the bottom of a 9-inch cake pan with parchment paper. Set aside.

In the bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue into another bowl. Set aside.

In the same mixing bowl, beat the egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.

Sift flour and the remaining 2 tablespoons sugar over top of the egg yolk mixture and gently mix. Then fold in half of the meringue. Then fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 25 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 5 minutes. Run a thin knife around the cake edge and invert the cake onto a wire rack to cool completely.

In a medium sized bowl using a mixer, beat whipping cream with icing sugar until the mixture holds stiff peaks. Place into the fridge to chill.

To assemble the cake, cut cake it in half horizontally. Place one cake layer on the serving plate and spread the top of it with the jam. Gently spread some of the whipped cream on top. Top with the other cake layer.

Frost the top and sides of cake with the remaining whipping cream. Press white chocolate shards around the sides of the cake (see photo) and pile raspberries on top. Refrigerate until ready to serve, preferably within 3 hours.

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