Name: Best White Chocolate Cake
Prep time: 20 min
Cook time: 20 min
Yield: 14
Ingredients: Good quality white chocolate - 4 ounces; All-purpose flour - 2 ⅔ cups; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Whipping cream - 1 cup; Milk - ½ cup; Milk - 3 tablespoons; Vanilla extract - 2 teaspoons; White sugar, divided - 2 cups; Unsalted butter, at room temperature - ½ cup; Eggs, separated, divided - 4 large

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best White Chocolate Cake

1. Good quality white chocolate - 4 ounces

2. All-purpose flour - 2 ⅔ cups

3. Baking powder - 1 teaspoon

4. Salt - ½ teaspoon

5. Whipping cream - 1 cup

6. Milk - ½ cup

7. Milk - 3 tablespoons

8. Vanilla extract - 2 teaspoons

9. White sugar, divided - 2 cups

10. Unsalted butter, at room temperature - ½ cup

11. Eggs, separated, divided - 4 large

How to cook deliciously - Best White Chocolate Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.

2. Stage

Sift flour, baking powder, and salt together into a medium bowl.

3. Stage

Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.

4. Stage

Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.

5. Stage

Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.

6. Stage

Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.

7. Stage

Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.