White Chocolate Cake
Dairy Free, Gluten Free, Soy Free, Nut Free
Equipment
- Oven
- 2x 20cm Cake Tins (Loose bottomed)
- Greaseproof Paper
- 3x Mixing Bowls
- Mixing spoon
- Piping bag
- Piping nozzle
- Serrated Knife (For leveling the cake)
- Icing Smoother
- Icing Spatula
- Whisk
- Sieve
- Spatula
- Cooling Rack
- Microwave or Bain-Marie
Ingredients
For the vanilla sponges
- 400 grams Self raising flour Gluten free
- 1 tsp Xanthan gum
- 300 grams White sugar
- 350 grams Vegan butter Room temperature
- 3 medium Eggs Room temperature
- 2 Egg whites
- 3 tsp Vanilla extract
- 200 ml Plant-based milk
- 1.5 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tbsp Apple cider vinegar Optional, see notes*
For the white chocolate buttercream
- 425 grams Vegan butter
- 500 grams Icing sugar
- 300 grams Vegan white chocolate
- 2 tsp Vanilla extract
Instructions
To make the vanilla sponges
- Pre-heat the oven to 180°C conventional (160°C fan)
- Line the two cake tins with greaseproof paper and set aside
- In a mixing bowl, beat together the sugar and butter until smooth and creamy
- Using a second bowl, split the egg whites into the new bowl (setting it aside for later) and the egg yolks into the bowl containing the sugar and butter mixture
- Beat in the egg yolks into the sugar and butter mixture
- Using a sieve, sift in the flour, xanthan gum, bicarbonate of soda, baking powder to the bowl containing the eggs, butter and sugar and mix together
- Optional: mix in the apple cider vinegar to the plant-based milk to create a vegan 'buttermilk'
- Little by little, add in the plant-based milk/buttermilk and then whisk until everything is combined well
- Get the bowl containing the egg whites and whisk until stiff peaks form (~8-10 minutes)
- Gently fold the egg whites into the rest of the cake mixture using a spatula, ensuring not to mix too much which will cause the whisked in air to escape
- Evenly pour the cake batter between the two tins and level out with the spatula if needed
- Bake for 35-40 minutes until golden and slightly risen
- Remove from the oven after baking and leave in the tins to cool (~30 minutes)
- Remove from the tins and place on a wire rack for a further 30 minutes to cool completely
- Use a serrated knife to level out the top of the cakes, cutting off any 'dome shaped top' that may have formed during baking
To decorate the cakes
- When you are ready to decorate, beat together the butter, vanilla extract and icing sugar in another bowl (this will take about 10 minutes to get a smooth and silky finish -using a machine if you wish)
- Using a microwave or Bain-Marie, gently melt the white chocolate until liquid
- Fold the melted chocolate into the buttercream mixture, ensuring it is evenly distributed
- Place the bottom sponge onto an even surface (or cake board) to decorate
- Using a piping bag and nozzle, spoon a small amount of buttercream into the bag and evenly pipe buttercream onto the top of the first cake layer in a spiral motion, starting from the outside and going in
- Use an icing spatula to even out the layer of icing so it is fully covered
- Place the 2nd cake tier onto the base and create a 'sandwich' with the icing
- Take the icing spatula and coat the cake in 1/3 of the icing to create a crumb coat
- Place the cake in the fridge for ~15 minutes for the coat to harden
- Use the remaining icing to coat the rest of the cake evenly, using the icing smoother to create an even finish
- Slice into 10-12 portions, tuck in and enjoy!
Notes
*The apple cider vinegar is an optional addition to the milk, but it gives an overall fluffier cake sponge
- Not suitable for home freezing
- Store in an air-tight container in the fridge for up to 7 days or at room temperature for 3-4 days