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White Chocolate and Strawberry Cake
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Description
A plain sponge cake with a strawberry filling, and TONS of white chocolate ganache to coat. My superb 21st birthday cake.
Ingredients
- FOR THE CAKE:
- 1 cup Butter
- 1 cup Sugar
- 2 whole Eggs
- 1 cup Flour
- 3 teaspoons Baking Powder
- Butter, For Greasing
- _____
- FOR THE FILLING:
- 2 cups Frozen Strawberries
- 1 cup Strawberry Jam
- _____
- FOR THE FROSTING:
- ¾ cups Cream
- ⅔ pounds, 1-⅓ ounces, weight White Chocolate Chips
- 2 cups Cream
- 1-½ teaspoon Vanilla
Preparation
For the cake: Cream the butter and sugar together. Add the eggs and continue beating. Fold in the flour and baking powder. Keep stirring until you have a pliable, viscous cake batter.
Butter the inside of two 20cm cake tins and pour half the batter into each. Cook at 180 degrees (360 Fahrenheit) for ten minutes, or until a toothpick inserted in the centre comes out clean.
(Covered in clingfilm, the cakes keep well in the fridge for a day.)
Fill the cake:
Put the two cups of strawberries into a blender and pulse until they have become strawberry puree. Spread on top of one of the cake layers.
Spread the jam on top of the pureed strawberries, and balance the other cake layer on top of that.
Make frosting:
Heat 3/4 cup of cream on the stove until bubbles begin to pop up at the edges and the cream is steaming.
Put the chocolate chips into a heat-proof bowl, or tupperware, and pour the hot cream over this. Stir to melt as many of the chips as possible. Some will not melt, and as such you’ll have a few lumps of white chocolate in the frosting. I liked this, but feel free to microwave the white chocolate cream on a low heat if you don’t.
Beat the remaining two cups of cream with vanilla until lightly whipped, and then fold into the white chocolate cream. Stir together but don’t over-beat – the ganache might separate.
Frost the cake, and serve.
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4 Comments
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trayszee on 2.14.2011
Just wanted to say that we did make a new cake today with a different sponge cake recipe but we used your puree and the white chocolate cream frosting…..OMG, it was absolutely delicious. One of the best cakes I’ve ever had. I’m not really sure what happened with the cake but I checked on line and there were a couple of recipes similar to yours so maybe it’s our oven. But no matter what, that frosting is the very best and with the puree, it’s heavenly!! thanks
trayszee on 2.13.2011
well, something does have to be changed to make a normal cake. This was more like 2 big cookies. It sounds absolutely mouth watering and I’m dying to try the frosting but the recipe needs to be looked over and checked for an error. Perhaps the eggs were supposed to be separated, and the whites beaten and added in? I’m going to try it again with a different sponge cake recipe and then do your puree and frosting recipe
Francesca in Pink Pyjamas on 2.13.2011
I’m so sorry about that! My cake was very thin but I liked it that way. Hope you get to try the frosting, though, it is wonderful =)
katy1988 on 2.13.2011
This recipe has great potential, however it didn’t work for me. First off, when you follow the recipe exactly, you will have two cakes measuring no more than 1/4 inch of thickness – it will fall drastically. I did follow the recipe verbatim, but something about it simply doesn’t work. I compared it to other standard sponge cake recipes and it just doesn’t match up. My blender was not strong enough to make the puree, so I don’t know how that would work with a more modern blender. I haven’t yet tried the frosting because at the moment I have no cake to put it on, however it does sound as though it may work. Either way, if you’re going to attempt this recipe, I would simply keep the general idea in mind (sponge cake, strawberry puree, white chocolate cream frosting) and use a recipe other than this for each individual component. If anyone else tries this and has it turn out perfectly, I would love to know about it