White Chocolate Sponge Cake

Name: White Chocolate Sponge Cake
Yield: 12 servings
Cuisine: American
Ingredients: 400 g white chocolate, chopped; 300 g unsalted butter, cut into 1cm pieces; 300 ml milk; 1 1/2 cups (330 g) caster sugar; 2 tsp vanilla extract; 3 eggs, at room temperature, lightly beaten; 3 cups (450 g) plain flour; 3 tsp baking powder; For the icing; 250 g butter softened; 3 cups icing sugar; 4 tablespoons milk

Sophie Marie @cook_7996410

This cake is sooo good

Sophie Marie @cook_7996410

This cake is sooo good

Saved

Ingredients

12 servings

400 gwhite chocolate, chopped
300 gunsalted butter, cut into 1cm pieces
300 mlmilk
1 1/2 cups (330 g)caster sugar
2 tspvanilla extract
3eggs, at room temperature, lightly beaten
3 cups (450 g)plain flour
3 tspbaking powder
For the icing
250 gbutter softened
3 cupsicing sugar
4 tablespoonsmilk

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Steps

1

1 Preheat the oven to 160°C. Grease and line two 20cm round cake pans. Note: this recipe makes 2 cakes
2

2 Place chocolate, butter and milk in a saucepan over medium heat and cook, stirring, until melted and smooth. Transfer to a bowl and set aside to cool completely.
3

3 Add the sugar, vanilla and eggs to the chocolate mixture and whisk until well combined. Sift in the flour and baking powder, then stir until just combined. Divide mixture evenly between cake pans and tap pans gently on a flat surface to remove any air bubbles. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool the cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
4

To assemble place cakes on top of one an other then, then beat the butter in a bowl with electric mixer until it's as white as possible. Then gradually beat in icing sugar and milk. It's best to ice the cake frozen so it doesn't crumble, if u want out jam in the middle.
5

Enjoy!