White Chocolate Berry Drizzle Cake

Serves 8-12

4 1/2 cups cake flour, sifted

2 tbsp baking powder

1 tsp salt

375g unsalted butter, at room temperature

2 3/4 cups Natura Golden Caster sugar

1 tbsp vanilla extract

9 egg whites, at room temperature

2 1/4 cups buttermilk

Vanilla Buttercream

400g (3 ½ cups) Natura Demerara icing sugar

150g unsalted butter, softened

Milk, if necessary

Glaze

60g The Kate Tin White Baking Chocolate, finely chopped

1/4 cup (60ml) cream

2 tbsp (30ml) honey

1 tsp vanilla extract

1 beetroot, juiced

A squeeze of lemon juice

Variety of berries, flowers, to decorate the top

Preheat oven to 180C (conventional) or 160C (fan-forced) . Grease and line three x 20cm round cake tins. Sift together the flour, baking powder and salt. Cream the butter, caster sugar and vanilla in a stand mixer until light, pale and fluffy – about 5 minutes. Add the egg whites one at a time, beating well in between each addition. Add one third of the sifted dry ingredients and mix just until combined, then add half the buttermilk. Mix well then add the remaining dry ingredients, and the last of the buttermilk. Only mix until the ingredients are combined – careful not to over mix the batter. Divide the cake batter between the three cake tins and bake for 30-35 minutes or until the cakes are golden brown and a toothpick coms out clean. Allow them to cool in the tin for 10 minutes then invert the cake and allow to cool on a cake stand completely.

Make the frosting by whipping the butter until fluffy. Sift the Natura Demerara Icing Sugar and add to the creamed butter. Whip until light, about 5 minutes, adding a few drops of milk if necessary. Assemble the cake by layering the sponge with the buttercream, some frozen smashed raspberries and continue layering. Smooth the sides with a spatula – don’t worry about being neat that’s the beauty of a naked cake!

Prepare the glaze by melting all the ingredients (except the beetroot) together in the microwave until smooth. Allow to cool until thickened then tint it a pretty pink with the beetroot. Drizzle the glaze over your iced cake then decorate with roses, berries and beetroot chips for crunch!