This weekend was Nigel's birthday, which gave me a lovely excuse to make a cake, a REAL cake. He requested a very odd and uncommon kind of cake- white chocolate. After searching high and low, I found a recipe in the Better Homes and Gardens cookbook at my parent's house. The book has an awesome section on cakes, with every kind of cake you may ever want and lots of different types of icings too. I used my favourite type of jam, Bonne Maman Raspberry Jam, for the cake's filling (you can get this jam at most grocery stores). The chocolate ganache icing is from a Tasty Kitchen post by The Sugar Tree. I topped the cake with fresh raspberries and white chocolate shavings.
This cake was quite good the first day, but it was even better the next day as leftovers! The best bites were the ones with all three components- cake, icing, and jam- yum! While somewhat labour intensive, the hard work was definitely worth it.
White Chocolate Cake
from Better Homes & Gardens
4 egg whites
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 ounces white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup butter or margarine
1 cup sugar
1-1/2 teaspoons vanilla
4 egg yolks
1. In a mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking powder, and 1/4 teaspoon salt; set aside.
2. In a small heavy saucepan melt the chopped white baking bar with 1/4 cup of the half-and-half over very low heat, stirring constantly until baking bar starts to melt. Immediately remove from heat; stir until baking bar is completely melted and smooth. Stir in remaining half-and-half; cool.
3. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks, one at a time, beating until combined. Add the dry mixture and the white baking bar mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined.
4. Thoroughly wash the beaters. Beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter in the prepared pans.
5. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Makes 12 servings.
My advice is to not put the cake in the refrigerator before serving it (if you do, take it out about 4 hours before serving).
Whipped Chocolate Ganache Icing
From The Sugar Tree on Tasty Kitchen
1 package (12 Oz) Semisweet Morsels
1-½ cup Heavy Whipping Cream
3 Tablespoons Butter
Melt chocolate morsels and whipping cream until chocolate beings to melt (you can do it in a double boiler or the microwave on 30 second intervals). Whisk until smooth. When it’s melted, remove from heat (if using double boiler). Whisk in butter, and let the mixture stand for 20 minutes. Then beat at medium speed for 3-4 minutes or until soft peaks form.
Check out Joy the Baker for a great picture tutorial on frosting a cake.