WHITE CHOCOLATE CAKE
An easy, from-scratch tall white chocolate cake with white chocolate whipped into the cake and then topped with white chocolate frosting.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Place the white chocolate (broken into pieces) and hot water in a microwave-safe bowl.
- Melt the white chocolate in 20 second intervals, stirring between each time, until the chocolate is melted. Set aside.
- Separate the eggs, placing the egg yolks in a small bowl to set aside for later and place the egg whites in a mixing bowl. Beat the egg whites until they are frothy and hold stiff peaks. Set the frothed egg whites in the refrigerator for later.
- Preheat the oven to 325 degrees Fahrenheit.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the egg yolks and vanilla. Mix well.
- Add in the melted white chocolate and mix well.
- In a small bowl, combine the flour, salt and baking soda.
- Add the flour mixture to the butter/sugar alternately with the buttermilk, beating and scraping the sides of the bowl as needed between each addition.
- Carefully fold in the egg whites and mix just until the egg whites are fully mixed in.
- Grease with shortening and flour two 9" cake pans.
- Divide the cake batter evenly between the two prepared pans.
- Bake at 325 degrees Fahrenheit for about 25-28 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
- Place one cooled cake layer on a cake plate.
- Frost the top of the cake layer with frosting.
- Place the second cake on top.
- Frost the outside of the cake, both the top and the sides, with the rest of the frosting, smoothing it was you go.
- Decorate the top with additional shaved white chocolate or fresh fruit if desired.
- This cake can be stored at room temperature for 24 hours, then refrigerate any leftovers.
Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 125 mg, Sodium 405 mg, Sugar 48 g, ServingSize 1 serving
BEST WHITE CHOCOLATE CAKE
Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.
Provided by andreascakesandcatering
Categories Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 11
Steps:
- 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.
- Sift flour, baking powder, and salt together into a medium bowl.
- 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.
- 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.
- 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.
- Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
- 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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g
GOLDEN JUBILEE CAKE
This is a recipe I got from Good Food Magazine. It was developed to celebrate the Queen's Golden Jubilee. It is delicious and worth all the extra trouble for any special occasion.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the frosted rose petals the day before.
- Separate the petals and spread the castor sugar over a plate.
- Holding one petal at a time, lightly paint both sides with egg white.
- Spoon sugar over it, then using tweezers, shake off the excess.
- Dry on parchment paper for a day.
- (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
- Butter two 8-inch round cake tins and line their bases with parchment paper.
- Tip the sugar into a mixing bowl and add the softened butter.
- Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
- Sift together the flour and baking powder, then sift over the cake mixture.
- Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
- Stop folding as soon as the flour traces have gone.
- Whisk the egg whites until they just hold their shape.
- Gently fold in a third of the egg white into the cake mix, using a whisk.
- Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
- Lightly fold in the raspberries.
- Divide between the prepared tins and level the mixture using a round bladed knife.
- Bake for 30-35 minutes.
- Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
- Set one cake on a serving plate.
- Spoon the clotted cream on top.
- Scatter the raspberries over and put the other cake on top.
- Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
- Drizzle the icing over the cake.
- Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.
Nutrition Facts : Calories 336.6, Fat 18, SaturatedFat 8.2, Cholesterol 92.5, Sodium 281.4, Carbohydrate 40.2, Fiber 2.8, Sugar 29.5, Protein 5.7
CHOCOLATE CHERRY JUBILEE CAKE
Make and share this Chocolate Cherry Jubilee Cake recipe from Food.com.
Provided by ChocoNut42
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Grease and flour 12 cup fluted tube pan.
- An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
- Beat at highest speeds for two minutes.
- Pour into the previously prepared pan.
- Bake at 350 degrees for 50 minutes.
- In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
- Remove the pan from heat.
- Stir in powdered sugar until smooth.
- Spoon over the now-cooled cake.
Nutrition Facts : Calories 251.8, Fat 9.3, SaturatedFat 3.6, Cholesterol 37, Sodium 264.2, Carbohydrate 41.9, Fiber 1.5, Sugar 20.4, Protein 3.5
More about "jubilee white chocolate cake recipes"
BEST JUBILEE CAKES AND BAKES TO MAKE FOR THE QUEEN'S …
From goodto.com
Estimated Reading Time 8 mins
- Jubilee cake. Serves: 12 | Skill level: Easy | Total time: 60 mins. An icon among cakes, the classic Victoria sponge is about as British as a pot of tea.
- Jubilee cupcakes. Serves: 12 | Skill level: Easy | Total time: 50 mins. These vanilla cupcakes with frosting are easily Jubilee-d up, thanks to some red, white, and blue sprinkles and the addition of a mini Union Jack (you can pick these up easily on Amazon (opens in new tab)).
- Pearly Queen chocolate cakes. Serves: 12 | Skill level: Medium | Total time: 90 mins. How adorable are these? A brilliant twist on traditional Jubilee cakes, make them as small or as big as you want to depending on how many guests you have and how much they love chocolate cake.
- Jubilee crown cake. Serves: 22 | Skill level: Challenging | Total time: 8 hours 30 mins. Worthy of a Bake Off champion, this is one for the dedicated cakesmiths out there and we can't deny it's ever-so-slightly tricky, but we have a full step-by-step guide to hold your hand through the decorating process.
- Union Jack Jubilee cake. Serves: 18 | Skill level: Medium | Total time: 1 hour 50 mins. This delicious lemon cake is a pretty simple traybake that will easily serve lots of hungry mouths at a street party (while looking jolly fancy with the summer fruits arranged with the rolled-out white icing on the top).
- Raspberry cream cupcakes. Serves: 12 | Skill level: Easy | Total time: 45 mins. Simple and elegant, these raspberry cupcakes look right at home on a special party spread, or as part of a Jubilee-themed afternoon tea – you could just add some blue sprinkles to give them the full British red, white and blue.
- Fiona Cairns’ Victoria sponge with summer berries. Serves: 16 | Skill level: Easy | Total time: 1 hour. There's absolutely nothing that Fiona Cairns doesn't know about baking cakes fit for the Queen – because HRH has actually eaten her cakes.
- Chocolate strawberry cake. Serves: 8-10 | Skill level: Medium | Total time: 1 hour 50 mins. Is a party even a party if it doesn't involve a chocolate cake?
- Battenberg cake. Serves: 8-10 | Skill level: Medium | Total time: 1 hour 50 mins. An absolute icon of British bakes. Sure, you can buy one in a packet from the supermarket, but making your own version of that chequered sponge wrapped in marzipan will be a serious street party talking point.
- Chocolate biscuit cake. Serves: 16 | Skill level: Easy | Total time: 10 mins. It's a simple bake, but one with royal approval – because this is the Queen's favourite cake, and that's official.
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