Cranberry & White Chocolate Cake

Cranberry and white chocolate cake
Credit: Carr’s Flour

Have your own Bake Off moment this Christmas with this elegant and spectacular cake that balances the sharp flavour of cranberries with the sweetness of chocolate. Your guests will be impressed!

Preparation time: 30min
Cooking time: 30min, plus cooling
Makes: 1 x 3-layer 15cm or 18cm cake

  1. Preheat oven to Fan Oven 160°C, Gas Mark 3 and line 3 x 15cm/18cm cake tins with parchment paper.
  2. In a mixing bowl, combine the flour, caster sugar, cornflour and baking powder.
  3. Add in the softened butter, eggs and milk and mix with an electric hand whisk until just combined.
  4. Divide the batter evenly into the 3 tins. Spread evenly, then add spoonfuls of cranberry sauce to each layer, swirling slightly.
  5. Bake for 25-30min until golden and springy to the touch. Allow to cool completely.
  6. 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.
  7. 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.
  8. Once cooled and thickened, whisk with an electric mixer until light and spreadable.
  9. Layer up the sponges with ganache, then ice the top and sides. Decorate with sugared/frosted cranberries and white chocolate shavings.

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