Food
Comments 18

White chocolate cake with lemon butter cream

Even though I love baking I don’t like spending hours in the kitchen and I have to admit I’m scared of lots of recipes because they look so complicated. I just feel I won’t be able to achieve a decent result. If you are a little bit like me you’ll love this cake: it’s incredibly easy to prepare but looks way more complicated that it actually is. Besides, it would be the perfect end to last week’s menu.
White_chocolate_cake_3For the cake you’ll need:
175 gr. white chocolate
5 egg whites
2.5 dl milk
A litle bit of grounded vanilla
300 gr. flour
250 gr. sugar
125 gr. butter, melted
1 teaspoon baking powder
A pinch of salt
White_chocolate_cake_1Preheat the oven to 180º and grease a deep 22cm loose-bottomed cake tin.
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Mix your egg whites with 1.5 dl milk, the vanilla and the melted butter.
In another bowl, mix the sugar, flour, salt and baking powder. Now add the rest of the milk (1 dl.) and beat until all the ingredients are perfectly combined.
Pour in your egg whites mix and whisk for one minute.
Add the melted chocolate and mix well.
Pour into the prepared tin and bake 50 minutes or until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
You can leave it there and just sprinkle some powder sugar over the top… or you can prepare a wonderful cream and top the cake to make it more festive.
White_chocolate_cake_6For the lemon butter cream you’ll need:
150 gr. sugar
3 egg whites
1/2 dl water
1/2 dl. lemon juice
250 gr. butter (room temperature)
A teaspoon grated lemon peel White_chocolate_cake_7Bring the sugar to the boil with the water and lemon juice on a medium heat. Stir it well because it can burn easily. You don’t want caramel, you just want syrup, so don’t let it get that warm colour!
Whip the egg whites to stiff peaks. Carefully, add the syrup you’ve made and keep whipping.
Now incorporate the butter and the grated lemon peel and whip, whip, whip. You’ll obtain a light fluffy pale yellow cream with mousse-like texture.
Leave it in the fridge for a few hours and then, decorate your cake. White_chocolate_cake_8Don’t be disappointed if it doesn’t look perfect. This is a homemade cake, so you don’t want perfect. We love to serve it with a little bit of fresh basil on top because we think its scent pairs beautifully with lemon. But a few chocolate sprinkles won’t look bad either!

18 Comments

  1. My mouth is watering just looking at those photos! I’m more enthusiastic about the idea of baking than I am actually doing it, so this looks like the recipe for me – thanks!

    • Hi Claire! I understand… sometimes recipes are scary and reaaaaally long. I promise this one is very easy and you’ll be out of the kitchen in no time with a pretty spectacular cake ;)

      • Ema Jones says

        I am using dark chocolate instead of milk chocolate. May I?

    • Hi Ema! Dark chocolate would be perfect but I would use orange instead of lemon for the cream in that case. I think the flavours would pair better… don’t you think? Oh, and maybe infuse a Little bit of ginger??????

      • Ema Jones says

        Okie! I will be using orange instead of lemon. It’s would be a wonderful combo!

  2. kristenchan0921 says

    I love all the pictures! This sounds like such a refreshing cake for spring :)

  3. Pingback: 2015 Recipe recap | theslowpace

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