to prepare White Chocolate Cake with Strawberries

  • 225 g Stork with Butter
  • 225 g caster sugar
  • 4 medium eggs
  • 1 teaspoon vanilla extract / 1 vanilla pod
  • 225 g self raising flour, sieved / 220g flour + 1 tsp baking powder
  • 100 g grated white chocolate

  • 284ml carton Elmlea Double or Whipping
  • Few drops vanilla extract / 1 vanilla pod
  • 2 tablespoons icing sugar

  • 500 g strawberries
  • 20 g blueberries
  • A few sprigs of mint

  1. Step 1

    Cream together the Stork and caster sugar until light and fluffy.
  2. Step 2

    Beat in the vanilla and eggs one at a time.
  3. Step 3

    Fold in the flour and finally the grated white chocolate.
  4. Step 4

    Divide the mix between to 2 x 20cm cake tins and bake in a preheated oven at 180 °C, 160°C, Gas mark 4 for 35 minutes. Cool on a wire rack.
  5. Step 5

    Prepare the filling: whip the Elmlea until thick. Add some vanilla and icing sugar and mix everything thoroughly.
  6. Step 6

    Spread one third of the Elmlea over one cake, and sandwich the cakes together.
  7. Step 7

    Carefully spread on the top and if liked place some of the Elmlea in a piping bag and pipe a decoration around the top of the cake. Place the strawberries and blueberries on the top and decorate with sprigs of fresh mint.
  • Temperature: 180°C/160°C Fan/Gas mark 4 oC
  • Baking time: 35 min

A simple sponge cake recipe with the delicious addition of white chocolate. The white chocolate sponges are sandwiched together with a classic cream filling, topped with fresh strawberries. A beautifully light cake perfect for afternoon tea.

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