White Chocolate Raspberry Cloud Cake
A light and airy sponge cake with sweet raspberries and creamy white chocolate
Equipment
- Mixing bowls, Electric mixer, Springform cake pan, Parchment paper, Spatula
Ingredients
- Baking powder 2 tsp
- Eggs 4
- Flour 250g
- Milk 120ml
- Raspberries 200g
- Sugar 200g
- Vanilla extract 1 tsp
- White chocolate 150g
- Butter 150g
Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a springform cake pan with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Sift flour and baking powder, then fold into the mixture alternately with milk.
- Gently fold in raspberries and white chocolate pieces.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely before serving.
Notes & Wine Advice
Serving Tip:
Dust with powdered sugar or serve with a dollop of whipped cream.Wine Advice:
A sweet sparkling wine or a light dessert wine like MoscatoNutrition values
Calories: 380 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 20 g | Sugar: 30 g