At that time, it was very hard for me to make a sponge cake, as I didn't understand the how and why of it. I couldn't tell that the egg was reaching the ribbon stage (or it already passed it, haha). And I was so scared to make it.
But now I know that it's not easy to beat the egg until it passes the ribbon stage with a hand mixer, hehe.
This time I try to make it easier by using the stand mixer and timer to make the sponge cake. Plus, beating the egg with the stand mixer uses half of the time!!
Anyway, you can use a hand mixer to beat the egg until the ribbon stage and fold the flour and butter with a spatula too.
For the white chocolate cream, you can see that I use 1/4-12 tsp of the salt in the recipe. It depends on your taste ^^, as my family loves the contrast of the salty and sweet from salt and white chocolate, so if you are the same as us, I suggest using 1/2 of salt. The most important thing that I have to say is when beating the white chocolate cream, beat just until it reaches soft peaks form, or the cream will be separate.
White chocolate cake
Sponge cake
60 g .......................... Cake flour
25 g .......................... Unsalted butter
20 g .......................... Milk
2 ................................ Eggs
2 ................................. Egg yolks
1/8 tsp ........................ Salt
25 g .......................... Honey
52 g .......................... Granulated sugar
White chocolate cream
190 g ........................ White chocolate
190 g ........................ Whipping cream (A)
190 g ........................ Whipping cream (B)
1/4 -1/2 tsp .............. Salt
Syrup
30 g ........................... Granulated sugar
30 g ........................... Water
1 tbsp ......................... Kirsch (optional)
Decoration
.................................... White chocolate
Heat the white chocolate in a microwave (600W) for 1.30-2 minutes. Stir until fully melted.
Heat the whipping cream (A) in a microwave (600W) for 1-1.20 minutes.
Pour into the white chocolate bowl with salt and stir to combine.
Refrigerate for 3 hours
Before baking the sponge cake :
Preheat an oven to 180℃ Using upper and lower heat.
Line the base of a 25x25cm. pan with baking paper.
Sift the flour and set it aside.
Put unsalted butter and milk into a bowl. Heat in a microwave (600W) for 40 seconds.
Put the eggs, egg yolks, and salt into the bowl of the stand mixer (I use Bosch Mum 2).
Mix with a wire whip.
Use speed 4 to beat the mixture for 1 minute.
Add the honey and sugar (add it gradually). After adding all the sugar beat for 3 minutes.
Lower the speed to speed 1 and beat for 1 minute.
Stop the mixer, fold 1/2 of the batter into the warm butter bowl, and set it aside.
After adding the flour, add the butter mixture.
Remove the bowl from the stand mixer.
Pour into the prepared pan. And level the batter.
Tap lightly to remove large air bubbles.
Bake in 180℃ Preheated oven for 16-18 minutes.
Cover with a piece of baking paper. Let it cool completely.
Pour the sugar and water into a microwavable cup.
Heat in the microwave at 600w for 40 seconds.
Mix in the Kirch and let it cool completely.
Pour the white chocolate cream into the bowl of the stand mixer. Attach the mixer with a wire whip.
Use speed 4 to beat the cream for 1 minute.
Lower the speed to speed 3 and beat for 3.30 minutes. Or until soft peaks form.
Remove the bowl from the stand mixer.
Cover the cake with cream.
Decorate with white chocolate and refrigerate for 1 hour before serving.
White chocolate cake
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