Try sponge instead of fruit cake this Christmas. Our white chocolate cake is a crowd-pleaser and you can purchase the meringue decorations, or bake them yourself.
Also try our other recipes Christmas Red Velvet Poke Cake
INGREDIENTS
- 300g salted butter, chopped, plus extra for the tin
- 200g white chocolate, finely chopped
- 500g plain flour
- 4 tsp baking powder
- 1 tsp bicarbonate of soda
- 500g white caster sugar
- 300ml natural yogurt
- 4 tsp vanilla extract
- 1 large orange, zested and juiced
- 6 large eggs
- 4 tbsp milk
- 200g cranberries
- 150g white caster sugar
- For the icing
- 200g white chocolate, finely chopped
- 500g salted butter, softened
- 750g icing sugar, sifted if lumpy
- 280g cream cheese
- meringue kisses (shop-bought, or see our recipe), edible snowflake decorations and gold leaf (optional)
METHOD
- warmth oven to 180C/160C fan/fuel 4. Rub a bit butter over the bottom and facets of 20cm cake tins (use cake tins in place of sandwich tins because the higher aspects paintings better), then line the base and sides with baking parchment. melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of lightly simmering water – ensure the bottom of the bowl doesn’t contact the water. Stir the butter and chocolate every min or so until it has melted. Set apart to chill a little.
- in the meantime, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a big bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, 1/2 the orange zest and juice, three eggs and a pair of tbsp milk. Whisk the entirety together, then stir in the melted butter and chocolate.
- when the cake aggregate is clean (this makes a completely moist pourable batter), divide it similarly between the 2 cake tins. Bake on the center shelf for 25-30 minutes, they'll look golden and lightly risen while cooked. check they may be accomplished with the aid of pushing a skewer into the centre of the cakes – it ought to come out clean. If there is any wet cake aggregate at the skewer, return the cake to the oven for some more minutes, then test again.
- go away the desserts to cool of their tins for five mins, then switch to a cooling rack. Wash out the tins and repeat steps 1 and a couple of, to make extra sponges in general. you may cause them to an afternoon or earlier than icing, then wrap them in a double layer of grasp movie once cool. They can also be frozen for up to two months.
- To make the compote, simmer the cranberries and sugar in a small pan for 4-five minutes till jammy, then leave to chill.
- For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a touch. kind of mash the butter and icing sugar together, then beat till easy with an electric whisk or mixer. upload the chocolate and cream cheese and beat once more until smooth.
- To bring together the cake, vicinity one sponge on a cake board the equal size because the sponge, then sandwich the alternative sponges on pinnacle with a bit icing and the cranberry compote. Use the cake with the best edge, flipped the wrong way up, on pinnacle to provide your cake a very good shape.
- Pile about 1/2 the ultimate icing on top of the cake and use a palette knife to unfold it thinly over the top and down the edges of the cake. this is a crumb coat, it catches any crumbs, making sure the very last layer appears easy and professional. chill the cake for 10-20 minutes to company up the icing or go away it somewhere cool for longer. spread the last icing over the pinnacle and facets of the cakes, giving it first-class sharp edges. We’ve left a number of the cake exposed for the ‘naked’ cake look, or cover it completely if you like. Will maintain for 3 days.
- To beautify the cake: dot the pinnacle with meringue kisses that you've both sold or made your self, safe to eat snowflake decorations and gold leaf, if you want.
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