ingredients
125 gram All purpose flour or maida
40 gram white chocolate grated
100 gram Granulated Sugar or Caster sugar
1 teaspoon Baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
100 gram unsalted butter softened
1 tsp Vanilla Extract
80 millilitre milk plus a few tablespoons if batter is too thick
60 millilitre yoghurt or dahi
Raspberry Buttercream:
190 gram raspberries frozen or fresh
10 gram sugar
100 gram salted butter softened
180 gram icing sugar sifted
Instructions
Make the cake
Grease and line a sheet pan (9×11 inches) – or
one 7 OR 8 – inch round pan for a single cake. Preheat your oven to 175 C.
In a bowl, add your grated white chocolate then, sift your flour, baking powder, baking soda and salt. Gently whisk until everything is evenly combined. Set aside.
In a separate bowl add your butter and sugar, whisk until well combined. Now add the yoghurt and whisk till the mixture is light and fluffy. Add the vanilla as well.
Now add half of your dry mixture (flour and white chocolate mixture) to the butter mixture, using a whisk, gently combine, followed by the milk, whisk, the remaining dry ingredients, whisk. Be careful not to over mix. Stop as soon as you don’t see any dry ingredients.
Pour this into the prepared pan, smooth out the batter.
Bake in a preheated oven for 12-15 minutes for the sheet pan and roughly 28-35 minutes if you are baking in a 7-8 inch round pan. A toothpick inserted into the center of the cake will come out clean.
Let the cake cool completely before frosting and decorating.
Raspberry buttercream frosting
In a saucepan add thawed frozen raspberries or fresh ones along with sugar and reduce on medium heat until it becomes half in quantity. Strain out the seeds and let it cool.
In a bowl add soft salted butter and whisk with an electric whisk for 4 minutes.
Now add the sifted icing sugar in two batches, whisking for 4 minutes after each addition.
Lastly add 4-6 tbsp of the cooled raspberry puree and whisk the frosting for another 2-3 minutes.
