This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You wonât be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking.
Swiss White Chocolate Cake
- 8 (1 ounce) squares white chocolate
- 1/2 cup hot water
- 1 cup butter
- 1 cup white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 4 egg whites, beaten
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9Ã13 inch pan. Sift together the flour and baking soda; set aside.
2 Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
3 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
4 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
5 Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
This cake did not rise like i would have hoped. But it sure did taste good!
@sanche99 i think baking powder would help it rise since baking soda is meant for cookies. try adding in 1 tsp baking powder
I baked as cupcakes. Very nice and rise very full in dark pans. I used papers and filled 1/4 cup batter very full.
Baked 20 min +. Great taste.
I'm looking for a good moist white chocolate cake recipe to combine with 2 layers of chocolate victoria sponge for a birthday cake, or maybe to cut out the middle of the 2 sandwiched between 2 victoria sponges to make a piniata cake. Would this recipe make 2 x 8 round cakes?
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