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Butlers White Chocolate Strawberry Cream Cake

Butlers White Chocolate Strawberry Cream Cake

White chocolate sponge with a luxurious strawberry and white chocolate filling - the perfect cake for white chocolate lovers!

Ingredients:

The Sponge:
150g (5.25oz) Butlers White Chocolate
200g (7oz) unsalted butter, diced
3 large free range eggs, at room temperature
150g (5.25oz) caster sugar
Grated zest ½ unwaxed orange
200g (7oz) self-raising flour

The Filling:
500g (17.5oz) ripe strawberries (250g (8.75oz) for filling and 250g (8.75oz) for topping)
Grated zest ½ unwaxed orange
1 tbsp. caster sugar
100g (3.5oz) Butlers White Chocolate
150ml (5fl oz.) double or whipping cream, whipped
Icing sugar for dusting

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan)
  • Rubber/ plastic spoon/spatula
  • Food mixer
  • Metal spoon x2
  • Sandwich tin x2
  • Round-bladed knife
  • Wire rack
  • Knife
  • Small bowl

How long it will take:

1 hour

How to make The Sponge:

  1. Heat the oven to 180°C/350°F (conventional oven) or 160°C/320°F (Fan oven) or Gas Mark 4.
  2. To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.
  3. Break the eggs into the bowl of a food mixer.
  4. Add the sugar and orange zest.
  5. Using the whisk attachment, whisk on full power for about 4 minutes or until the mixture is extremely thick and foamy. It's ready when the whisk leaves a ribbon-like trail of mixture when you lift it out of the mixture.
  6. Gently stir the chocolate mixture then whisk it briefly into the egg mixture. Turn off the power as soon as it is combined to avoid over-mixing.
  7. Add the flour and gently fold in using a large metal spoon.
  8. Divide the mixture between two pre-greased sandwich tins, and spread evenly.
  9. Bake in the heated oven for 20 minutes until a light golden brown and the sponge springs back when gently pressed.
  10. Run a round-bladed knife around the inside of the tins, just to loosen the sponges,
  11. Turn out onto a wire rack and leave to cool completely.

How to make The Filling:

  1. Wipe the strawberries and save half of the good-looking ones for decoration.
  2. Thinly slice the rest into a bowl.
  3. Add the orange zest and juice, and the sugar and mix gently.
  4. Leave for 10 minutes for the flavours to develop.
  5. Grate the white chocolate and gently fold half into the whipped cream. Save the rest for the decoration.
  6. To assemble, set one sponge on a serving plate and spoon on the strawberries and juice.
  7. Cover with the chocolate cream then top with the second sponge.
  8. Decorate with the reserved strawberries and grated chocolate and dust with icing sugar, ready to serve.
  9. The assembled cake can be stored in an airtight container in the fridge for 24 hours.