White chocolate and raspberries Cake

This is the recipe for the best sponge cake, soft and very fluffy. It is a basic recipe in my kitchen, you can use it for tres leches cake and cold cakes.

Recipe

7 inch Cake pan

Ingredients

• 5 Eggs

• 200 g Sugar (1 cup)

• Vanilla

• 60 ml Milk (1/4 cup)

• 8 g Cornstarch (1 tbsp)

• 4 g Baking powder (1 tsp)

• 125 g All-purpose flour (1 cup) Instructions

1. Combine flour, cornstarch and baking powder. Reserve.

2. Add eggs in a bowl along with the sugar and vanilla and beat for 10 minutes.

3. Lower the speed of the mixer.

4. Incorporate the milk in the form of thread, little by little.

5. Then add the mixture of flour, cornstarch and baking powder, by tablespoons.

6. Scrape down the edges and make sure everything is well integrated.

7. Prepare a 7 inch cake pan, with baking paper.

8. Bake at 160°C for 35-40 minutes.

9. Wait 10 minutes, and unmold. Cut into 3 equal parts.

Filling Ingredients

• 395 g Condensed milk (1 can)

• 240 ml Whipping cream (1 cup)

• 120 g White Chocolate (3/4 cup)

• 30 g Raspberry Jam (1 ½ tbsp)

Instructions

1. In a small pot, add all the ingredients (condensed milk, heavy cream and white chocolate)

2. Cook over medium-low heat, stirring constantly.

3. Cook until the cream thickens, for 8 to 10 minutes.

4. Divide cream into two parts and add jam to one part.

5. Cover with plastic wrap and wait for it to reach room temperature before using it.

Syrup: 1/3 cup condensed milk and add enough water for a total of 1 cup.

Tips: Wilton 101, 102, 352.

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