Monday, August 25, 2008

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING


This is one of the special requests that I really want to make, a birthday cake. A friend of mine wants to make a birthday cake for her daughter, Pauleen, who will turn 1 year old in 2 weeks. She wants to make a special cake which is not too hard for the beginner. I try to find the recipe which taste is good, good appearance and not too difficult to make. I think this “White Chocolate Cake with White Chocolate Butter Cream Frosting” would be perfect. The cake is easy to make and requires no special skills. Actually, it's just a plain butter cake with a little twist. And the frosting is very easy. I choose the frosting recipe that use only simple ingredient and no egg (so, no need to use any sugar thermometer, just beating up everything).


The recipe is from one of my dearest cookbooks
This is the picture of the book (I bought it because of the drawing but end up using many recipes from it). The amount of the recipe is quite small, good for entertaining at home, and the pictures are so cute.
I hope that this recipe will make Pauleen’s birthday, a great and yummy day for her. Happy Birthday! Pauleen.

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING
MAKES 8-OR 9-INCH ROUND CAKE


1¼ cups / 160g
cake flour
1½ tsp
baking powder

Pinch of salt
¼ cup
heavy cream
¼ cup
sour cream
3 oz / 85g
white chocolate
½ cup/ 115g
unsalted butter, at room temperature
¾ cup/ 150g
sugar
½ tsp
vanilla extract
2
large eggs, separated


1 Grease and flour 8 or 9 inch pan. Sift the measured flour, baking powder, and salt together into a bowl and set aside.
2 Whisk the cream and sour cream together and set aside.
3 Melt the chocolate over simmering water. Set aside to let cool.


4 Cream the butter and ½ cup (100g) of the sugar together until light and fluffy.
5 Stir melted chocolate into butter mixture, beat to combine.
6 Add the egg yolks one at a time, mixing well after each addition, then add the vanilla.
7 Add half of the dry ingredients, then half of cream and sour cream, mixing well after each addition. Repeat with remaining half of ingredients.


8 Beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar, beating continuously until stiff but not dry.
9 Fold the beaten egg whites into the batter, then turn into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. (If using 8 inch pan the baking time will be longer, about 40-45 minute, and you need to cover the top of the cake with aluminum foil after baking for 20 minutes).

WHITE CHOCOLATE BUTTERCREAM FROSTING
6 oz / 170g
white chocolate, chopped
4 tbsp
heavy cream
1 cup/ 225g
unsalted butter, at room temperature
¾ cup/ 150g
powdered sugar
½ tsp
vanilla extract

A dash of salt


1 Melt the chocolate in the cream over simmering water, stirring continuously. Set aside and let cool to room temperature.
2 Cream the butter until light. Gradually beat in the cooled chocolate, then the sugar and salt beating until the frosting is smooth, light, and fluffy.
Assemble


1 Cut the cake into two layers, and spread the butter cream on top of the first layer.
2 Place another layer on top, frost top and side of the cake.
3 Decorate as you like.


WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING
Happy Birthday!

8 comments:

sue said...

i love yr skills in making into such a classy cake..all so pro . You are so talented..
take care
rgds

Cookie said...

Hi Pook,
I love your clear baking instructions... Thanks.

will you next consider giving some tutorial on piping? My piping skills sucks, and I always envy how you get such uniform and pretty piping on the cake.

Cheers.

WeiLi said...

hi!

the cake you baked looks really nice! I might try to bake it sometime this week too:] Oh, but may i know, after baking this cake, how do i store it? Must i keep it in the refrigerator first, then cut and eat? would it taste better refrigerated? And, if i put it inside the fridge, may i know if the cake texture will change? For example, it would not be so light and fluffy as when just finish baking.

dailydelicious said...

Hi, Weili
First I have to say that this cake is a buttercake so it will firm up when refrigerated. Actually if I want it to taste better I will let it in a room for a while, or if I in rush I will microwave it (^^ don't be afraid), for 10 second or less to soften the cake and the buttercream.

WeiLi said...

hi!

Oh, okay, thanks for the fast reply. One more question though, would it be allright to just leave it outside instead of putting it in the refrigerator overnight? Would it spoil?

Thanks!

dailydelicious said...

If the temperature is not too warm (not above 20 C)you can leave it out side for overnight. ^^

Anonymous said...

Hi Pook,

Do I have to keep in an airtight container for overnight? I would like to this for my son birthday. But instead of Buttercake I am thinking to bake Japanese cheese cake. Do you think this frosting Would suit this Japanese cheese cake?

Thank you.

LL

dailydelicious said...

Hi,
I think the buttercream will be too heavy for the Japanese cheese cake.

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