Saturday, 14 July 2012

White chocolate layer cake

330g Plain flour
1 tsp Bicarbonate of soda
½ tsp Salt
225g Butter
450g Caster sugar
225ml Buttermilk
2 tsp Vanilla extract
6 Egg whites
1 tsp Cream of tartar 

Preheat oven to 180C.350F/Gas 4 and grease and line 3 6 inch cake tins.

Sift the flour, bicarbonate of soda and salt into a bowl.

Beat the butter with 330g sugar in a mixing bowl until light and fluffy. Add a little 
flour at a time to the mixture alternating with the buttermilk and beating well after
 each addition. Stir in the vanilla.

Whisk the egg whites in a bowl with an electric mixer until foamy. Add the cream of 
tartar and whisk to form soft peaks. Gradually whisk in the remaining sugar, until stiff.

Gently fold the egg mixture into the flour. Pour the mixture into the three cake tins 
making sure to divide it evenly. Bake for 30-35 mins or until a skewer inserted into
 the centre comes out cleanly. Cool in the tins for 10 mins before turning out onto
 a cooling rack to cool.

Icing Ingredients
350g White chocolate
675g cream cheese
75g Butter (Trex)
1 tsp Vanilla extract
750g Icing sugar

Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from 
the heat and cool until lukewarm.

Whisk the cream cheese, butter and vanilla into the melted chocolate with an electric 
whisk until smooth. Sift in the icing sugar and whisk until smooth and thick.

Sandwich the cakes together using the white chocolate filling.

Then using the rest of the chocolate filling spread over the rest of the cake.

To decorate use a vegetable peeler to scrape thin curls from chocolate 
and place on the cake.


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