White Chocolate Cake Recipe

White Chocolate Cake

Ingredients

For the Cake

3/4 cup (100g) all-purpose flour

6 tbsp (45g) cocoa powder

1/2 tsp baking powder

1/8 tsp salt

4 eggs

1/2 cup (150g) superfine sugar

1 tsp vanilla extract

3 tbsp unsalted butter

For the white chocolate buttercream

1 egg

1/3 cup (90g) granulated sugar

1/4 cup (50 ml) water

good pinch of cream of tartar

12 tbsp (180g) unsalted butter, at room temperature

8oz (250g) white chocolate

4 tbsp water

1. Sift the flour, cocoa, baking powder, and salt together three times. Set aside.

2. Break the eggs into a large heatproof bowl, preferably a copper one, and gradually beat in the sugar, using a hand-held electric beater. Set the bowl over hot water and beat for 6-8 minutes, until the mixture has doubled in volume and is thick enough to leave a ribbon trail when the whisk is lifted. Whisk in the vanilla.

3. Melt the butter over low heat and set aside. Sift the dry ingredients over the egg mixture, a third at a time, folding in each batch carefully with a large metal spoon. Fold in the melted butter.

4. Pour the mixture into the prepared pan and bake in the preheated oven for 35-40 minutes, or until the cake springs back when lightly pressed. Let the cake rest in the pan for a few minutes. Slip a knife around the inside of the pan to loosen the cake and turn out onto a wire rack to cool.

5. For the buttercream, beat the egg until pale and thick and set aside.

6. Put the sugar, water, and cream of tartar in a small saucepan. Dissolve the sugar over low heat, then boil until the syrup reaches 240 F (115 C) on a candy thermometer. Gradually pour the hot sugar syrup onto the egg, beating constantly. Continue beating until the mixture has cooled to room temperature.

7. Cut the butter into small pieces and beat them, a few at a time, into the egg mixture. Melt the white chocolate with the water. When it has cooled to lukewarm, stir it into the buttercream.

8. For the syrup, sieve the raspberry preserves and stir in the liqueur.

Oven temperature

350 F/180 C

Baking time

35-40 minutes

Baking pan

9in (23cm)

springform pan,

greased, lined, then greased and floured

Makes

8-10 slices

Storage

Keeps for 2-3 days in the refrigerator

Freezing

2-3 months