White Chocolate Sponge Cake | White Chocolate Cupcakes

White chocolate sponge cake with step by step photos.I bake pretty good tea cakes,cookies and breads regularly for my family but I am still novice when it comes to decorate the cakes.Somehow I take an extra plunge to decorate a cake on my own to mark the celebrations at home.Though the final look of the cake is not perfect,it gives me an immense pleasure when I bake and decorate a cake for the loved ones.Don't you agree?

I follow many food groups on facebook and I must say that fb group has become a nice medium to learn new recipes.When I came across this white chocolate cake recipe from flours and frostings blog in one of the baking groups I follow I was sure that I would be doing this for my son's birthday.Though I had ordered another cake for the party celebration I prepared this on his actual birthday and also for his school to share with his friends.

I followed the recipe to the T and it is a very simple recipe to follow and it tastes amazing with white chocolate flavor.I love white chocolate and hence it was a double treat for me,I strongly recommend anyone to try this no fail easy cake recipe.I am not an expert in decorating and hence kept it simple but I have mentioned in the recipe how I did in case if anyone wants to know the procedure.

Check out other celebration cake recipes in my blog:

• Chocolate Cherry Cake with Chocolate Ganache Icing
• Checkered Cake
• Christmas Fruit Cake | Kerala Plum Cake
• Dorie's Perfect Vanilla Cake with Blueberry Filling
• Pineapple Upside Down Cake-Step wise recipe
• Zebra Cake with Zebra Fondant Icing

Here is how to make white chocolate sponge cake with step by step photos:

White Chocolate Sponge Cake Recipe:

Yields 8" Round/Square cake | Recipe source: here

Prep time: 20 mins | Baking time: 40-50 mins | Total time: 60-70 mins

Cuisine: International | Category: Desserts/Snacks

Ingredients:

1 1/2 cups(190 gms) All purpose flour

3/4 cup(170 gms) White Chocolate,chopped

3/4 cup(150 gms) Sugar

3/4 cup(180 ml) Milk

6 tbsp(80 gms) Butter,cubed

3 Eggs

1 tsp Vanilla extract

1 1/2 tsp Baking powder

1/2 tsp Salt

Method:

• Preheat the oven at 170 deg C/350 deg F for 10-12 mins.
• Place a parchment paper and grease an 8" round or square tin and dust it with the flour.I used a 7" round tin and 6 cupcake tin.
• In a thick bottomed sauce pan heat cubed butter, chopped white chocolate and milk and let it cook until the chocolate and butter melts and forms a uniform liquid.Keep this mixture WARM.
• Sieve together the flour,baking powder and salt a couple of times and keep it ready.

• Using a stand mixer or electric beater beat the eggs with the sugar and vanilla essence until it triples in volume and the mixture should turn PALE in color.If you draw an eight on top of the mixture,you should be able to see the whole 8 before it disappears,this consistency indicates that it is right.

• Reduce the speed of the beater/mixer and add the flour mixture gradually and mix well until it is incorporated.

• Add the warm chocolate-milk-butter mixture and continue beating until you get a smooth mixture.

• Now pour the batter in the prepared pan until it is 3/4 th of  the height of the pan.I added few dried cranberries to the remaining mixture and poured in the prepared cupcake tin.

• Bake it for 40-45 mins until done.It should pass the toothpick test,if you insert the toothpick in the center and remove it should come clean which indicates that the cake is done.I refrigerated the cupcake tin while I baked the big cake and then baked the cupcakes for 15-18 mins until they are done.
• Cool the pan nicely for 10 mins and run a knife around the edges and invert the pan and gently tap it on to a plate and then transfer it to a wire rack to let it cool down completely.

Serve it warm or at room temperature or slice and decorate with whipped cream or ganache frosting.

to decorate(how I did):

• Sugar syrup - Boil water along with sugar until it forms a nice syrupy liquid,strain the water and let it cool.Add lemon juice to it and mix and keep it in fridge.
• Cut the Cake into two or three pieces depending on the height of your cake.

• Whip chilled heavy fat cream in a chilled bowl and added little icing sugar and vanilla essence and whipped until it gave stiff peaks.
• Place a cake on the serving platter.Place the butter paper along the sides from the platter so that it can be removed once the process is completely done.

• Soak with 1/4 cup sugar syrup.Spread some whipped cream filling on cake and add some chocolate chips over it and cover those with the other piece of cake.Soak cake again with 1/4 cup syrup.
• You can do a crumb coat,refrigerate it and give another thick coat for a neat look.You can even apply a thick coat of whipped cream on level it nicely on the top and around the edges.

• Melt 1 part of chocolate with 2 parts of heavy cream in a thick vessel on a stove top and let it cool down a bit.I poured this on the chilled frosted cake and let it drip on the edges and let it set.Once it is set you can pipe few patterns with the whipped cream and decorate it with chocolates.

Notes:

1. I reduced the sugar by 1/4 cup in the cake recipe as I frosted the cake with whipped cream and chocolate ganache.
2. They stay good for 2-3 days when stored well in an airtight container.

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