Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
- 1/4 cup milk
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
6. Fold in the white chocolate chips and raspberries.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 24g
Saturated fat: 14g
Cholesterol: 125mg
Sodium: 200mg
Total carbohydrates: 54g
Dietary fiber: 1g
Sugars: 34g
Protein: 6g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
- Fresh raspberries can be substituted with frozen raspberries or other fresh berries.
Variations:
- Add 1 tsp of vanilla extract to the batter for extra flavor.
- Substitute the raspberries with blueberries or strawberries for a different flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Fold in the white chocolate chips and raspberries gently to avoid crushing them.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh raspberries
- White chocolate shavings
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
- Make sure to wash the raspberries thoroughly before using them in the cake.
- Store the cake in an airtight container to prevent bacteria growth.
Food history:
- The Shrewsbury cake originated in Shrewsbury, England, in the 18th century.
Flavor profiles:
- The cake has a sweet and buttery flavor with bursts of tartness from the raspberries and creaminess from the white chocolate.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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