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How to make lemon eggless sponge cake with whipped white chocolate ganache and fresh raspberry
Lemon juice – 50 ml
Zest of one lemon
Orange juice – 100 ml
Zest of one orange
Vegetable oil – 80 ml
Gluten free all-purpose flour mix for baking* – 300 g
Sugar – 150 g
Baking soda – 1 tbsp
Salt – pinch
Candied ginger – 80-100 g
Double cream (hot) 33-35% – 100 ml
White chocolate – 80-90 g
Double cream (cold) 33-35% – 120 ml
Raspberries – 250-300 g
Raspberry sauce/jam/coulis – 50 ml
* The flour used in recipe contains rice flour, amaranth flour, white linen flour, tapioca starch.
Beforehand mix melted chocolate and hot double cream. Stir until smooth. Add cold double cream, mix well and leave in the fridge for 6 hours or more.
Preheat oven to 180 ° C.
Mix orange and lemon juices, zest and vegetable oil. In a bowl mix flour, sugar, baking powder and salt. Pour liquid part in it, mix well. Add candied ginger (or nuts, dried fruits etc).
Bake cake for 20-30 min (depending on cake size, used flour or oven). Let it cool.
Whip ganache, and decorate the cake. Use raspberries for decoration as well. Pour some raspberry jam (with smooth consistency) or raspberry dessert sauce in berries. Decorate with lemon zest.