Cranberry & White Chocolate Cake

1 Makes

INGREDIENTS

For the sponge:

250g Carr’s self-raising flour
250g caster sugar
1 tbsp cornflour
1 tsp baking powder
250g unsalted butter, softened
4 eggs
60ml milk
1 jar whole cranberry sauce

White chocolate ganache:

600g white chocolate
300ml double cream

To decorate:

Fresh cranberries
1 egg white
Granulated sugar
White chocolate shavings

METHOD

Preheat oven to 160°c (fan) and line 3 x 6”/7” cake tins with parchment paper.
In a mixing bowl, combine the flour, caster sugar, cornflour & baking powder.
Add in the softened butter, eggs and milk and mix with an electric hand whisk until just combined.
Divide the batter evenly into the 3 tins, spread evenly then add spoonfuls of cranberry sauce to each layer, swirling slightly.
Bake for 25-30 minutes until golden and springy to the touch.
Allow to cool completely.
While the cakes are cooling, take your fresh cranberries, dip each one into egg white and then roll in the granulated sugar. Place on a piece of kitchen towel on a plate and leave to dry.
To make the ganache, heat the double cream until just simmering then pour over the white chocolate. Stir until the chocolate is completely melted then set aside to cool. Do not put it in the fridge.
Once cooled and thickened, whisk with an electric mixer until light and spreadable.
Layer up the sponges with ganache then ice the top and sides.
Decorate with sugared/frosted cranberries and white chocolate shavings.