Raffaello Cake

Light moist sponge cake filled with coconut Raffaello cream filling, and decorated with Raffaello balls. If you like coconut, you will love this cake.

For the cream:

200g white chocolate

200g butter

400g condensed milk

70g desiccated coconut

Melt chocolate with the butter, add condensed milk gradually, then add the coconut. Refrigerate.

For the Sponge:

Use a 28cm round cake tin.

10 eggs

10 tablespoon plain flour

10 tablespoon sugar

vanilla essence/extract

2 teaspoon baking powder

Separate the eggs, beat the yolk with the sugar till creamy. Add Vanilla essence and flour and baking powder. Beat the egg whites till stiff. Add half of the whites to the egg yolks and combine. Now add the rest of the egg whites and gently stir it in to combine. Pour mix into a 28cm round cake tin, and bake on 200c for about 30-40min till skewer inserted comes out clean. Let it cool down before cutting.

Cut sponge into 3 layers and fill with the cream. Decorate with Raffaello balls, chocolate mousse or fresh cream.