I wanted to make a cake for my Son for passing his exams and getting his University place. He loves strawberries and white chocolate so I thought this would be a good cake especially for him.
It is a vanilla sponge with homemade strawberry jam and white chocolate buttercream decorated with mini white chocolate and freeze dried strawberries chocolate bars.
This cake is perfect for an afternoon tea or as a birthday or celebration cake.
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Pre-heat the oven to 180 degrees centigrade (160 fan). Line and grease two 8” round loose bottomed tins.
Put all the cake ingredients in the bowl of a stand mixer and mix until everything Is creamed together. Make sure there are no lumps of margarine visible.
Divide between the two prepared tins and bake for 25 minutes.
Check with a skewer or cake tester. If it comes out clean and the cake is coming away from the edges of the tin then it is ready.
Leave to cool in the tins then transfer to a cooling rack
To make the icing melt the white chocolate in a Bain Marie (heatproof bowl over boiling water) or in 30 second bursts in the microwave. White chocolate is very easy to burn so be careful. Leave to cool.
Put the butter and sieved icing sugar in the bowl of a stand mixer and whisk until it is light and fluffy. Then add the white chocolate and whisk again until it is incorporated.
Place one of the cakes on your board, plate or stand and smooth the strawberry jam all over.
Then with an icing bag with a 2D star nozzle or using a spatula pipe/ spread the buttercream over the top of the jam.
Place the other cake on the top and pipe larger stars around the edge and fill in the middle with smaller stars or smooth the buttercream with a spatula.
I have decorated my cake with mini chocolate bars and sprinkled freeze dried strawberries in the middle.
To make the mini chocolate bars I used a mould and melted white chocolate and added some freeze dried strawberries. Then placed in the fridge until set.
Vanilla Cake with Strawberry Jam and White Chocolate Buttercream
Sarah's servings: 8
Sarah's skill: Medium
Baking time: 25 minutes
Ingredients:
Cake
225g Stork or baking spread
225g Caster sugar
225g Self raising flour
4 Large eggs
1tsp Vanilla extract
1tbsp Milk
Icing
250g Softened unsalted butter
300g Sieved icing sugar
200g Melted white chocolate
5 Tbsp Strawberry jam
Freeze dried strawberries (if required for decoration)
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan). Line and grease two 8” round loose bottomed tins.
Put all the cake ingredients in the bowl of a stand mixer and mix until everything Is creamed together. Make sure there are no lumps of margarine visible.
Divide between the two prepared tins and bake for 25 minutes. Check with a skewer or cake tester. If it comes out clean and the cake is coming away from the edges of the tin it is ready.
Leave to cool in the tins then transfer to a cooling rack.
To make the icing melt the white chocolate in a Bain Marie or in 30 second bursts in the microwave. White chocolate is very easy to burn so be careful. Leave to cool.
Put the butter and sieved icing sugar in the bowl of a stand mixer and whisk until it is light and fluffy. Then add the white chocolate and whisk again until it is incorporated.
Place one of the cakes on your board, plate or stand and smooth the strawberry jam all over.
Then with an icing bag with a 2D star nozzle or using a spatula pipe/ spread the buttercream over the top of the jam.
Place the other cake on the top and pipe larger stars around the edge and fill in the middle with smaller stars or smooth the buttercream with a spatula.
I have decorated my cake with mini chocolate bars and sprinkled with freeze dried strawberries.
To make the mini chocolate bars I used a mould and melted white chocolate and added some freeze dried strawberries. Then placed in the fridge until set.
Sarah’s extra slice…….
You could decorate with fresh strawberries or heat some strawberry jam up and drizzle over the top.
To make the mini chocolate bars I used a mould and melted white chocolate and added some freeze dried strawberries. Then placed in the fridge until set.
I used a 2D icing nozzle.