Before I get to the ins and outs of this cake I want to thank Ramona from Curry and Comfort for sharing the Inspirational Blog Award with me. Thank you again for thinking of me and putting me in such good company.
This is the second time I’ve made this cake. It was one I found while on my search for the ultimate white chocolate cake. By the way, I’m still looking. The flavor of this one is definitely on point, but the texture isn’t as light as I’d like it to be. Since I started baking from scratch I’ve found that chocolate and yellow cakes tend to be the moistest. Could it be the lack of egg yolks in white cakes that leave them a bit dry?
Modifications – 1 cup whipping cream instead of milk, 2 oz finely chopped white chocolate and vanilla instead of almond flavoring. I also changed the mixing method by adding all dry ingredients together. Added 1/3 flour of the flour to creamed butter, sugar, eggs and vanilla. Next I added the melted white chocolate, and finished by alternating wet and dry ingredients.
Elegant White Cake – Adapted from Food.com
8 TBS butter, softened (1 stick)
½ cup shortening
1 TBS baking powder
1 ¾ cups superfine sugar
2 oz finely chopped white chocolate, melted and cooled to room temp
¾ tsp salt
2 tsp vanilla
1 tsp almond extract
5 large egg whites
2 ¾ cups cake flour, sifted
1 whipping cream
1 cup butter, softened
Preheat oven to 350°F Grease and flour 2 8-inch pans OR butter and line with parchment paper. Sift together the flout baking powder and salt in a medium size bowl and set aside. In a large mixing bowl, cream together the butter, shortening, until light and fluffy. Add the egg whites to the butter mixture one at a time, beating well after each addition. Then add in the melted and cooled white chocolate. Stir 1/3 of the dry ingredients into the creamed mixture, then half the whipping cream. Repeat process, ending with dry ingredients. Be sure to scrape the sides of the bowl down after each addition. Pour the batter into the prepared pans. Bake for about 23 minutes, or until cake tests done. It was 35 minutes for mine. Cool completely in pans on wire racks. Fill and frost as desired.
I frosted the cake with Swiss Meringue Buttercream and this was my maiden voyage with it. I found the recipe at Annies Eats . In the past I’d been hesitant about making it because I thought it was a long drawn out process, and it was. The most tedious part was whisking the egg whites and sugar over simmering water. Waiting for the mixture to reach 160° took forever! Forever meaning about 20 minutes. I used an old fashioned double boiler and the next time I’m going with a bowl over the water to see if that cuts down on the time.
Swiss Meringue Buttercream is much lighter in texture than a traditional butter cream and it calls for granulated sugar, not powdered. The recipe I used contains a whopping one pound of butter. Yikes, where’s my cholesterol medicine! It pipes like a dream and I can see why so many bakers love it’s consistency. In all honesty I must say that although I love the texture and the fact that it’s not sickening sweet, it was a tad greasy. Given all the butter in it I guess that was too be expected. I will try some other recipes to see if there is a difference. If any of you lovely foodies out there have any suggestions please let me know. And again, thank you for buzzing my Valentine’s dessert table into the Top 9!