My friend was coming to visit me at Uni so I said I had to make a cake, after all it had been a while seen he’d had one. The combination of white chocolate and vanilla came to mind, and there and then I set out to write the recipe. There’s nothing special about the recipe but it’s all in the presentation, I always think iced cakes look that bit more exquisite than plain ones – not to say they always taste better =P I have a few tips that’ll make this cake come out even easier than it appears: make in two batches and bake for 20-25 minutes if you only have one tin! Before icing the cake completely, spread the top and sides with a thin layer of frosting (like buttering bread) to prevent crumbs appearing on the surface, then cover with a thicker layer. If you prefer a firmer sponge, like me, try replacing 100g of the self-raising flour with plain flour. Easy!
White Chocolate & Vanilla Cake
for the sponge
- 225g butter or margarine
- 225g caster sugar
- 1 teaspoon vanilla extract
- 4 medium eggs
- 250g self-raising flour, sifted
for the frosting
- 200g butter or margarine
- 200g icing sugar
- 150g white chocolate
Preheat the oven to 180°C (170°C fan)/375°F/gas mark 4, grease two 8” round sandwich tins and line with non-stick baking paper.
Make the sponge: In a bowl, beat the butter, sugar and vanilla together until light and fluffy. Beat in the eggs one at a time with a spoonful of flour, mixing well between each addition. Add the flour and fold in using a spatula or large spoon. Once evenly mixed, split between the tins and level the surface. Bake for about 30 minutes until the cakes are golden brown and an inserted skewer comes out clean. Leave to cool in the tin slightly before transferring to a wire rack to cool completely.
Make the frosting: Melt the chocolate, either in the microwave on full power for 30-second bursts until melted or over a pan of simmering water, then leave to one side to cool slightly. In a bowl, beat the butter until soft then carefully beat in the icing sugar. Once evenly mixed add the melted chocolate and beat again until light and fluffy.
Decorate the cake: Place one of the cooled cakes on a large serving plate or cake board then spread the top with a third of the frosting. Place the other cake on top and use the remaining frosting to cover the top and sides of the cakes. Use a palette knife to smooth the frosting for a neat finish around the sides and to create peaks on the top. Enjoy!