Recipes
White chocolate cake with strawberries
Amp up the luxe factor with a white chocolate twist to this classic and delicious sponge bake
Amp up the luxe factor with a white chocolate twist to this classic and delicious sponge bake
(4 votes)
Cook: 1 Hour 35 Mins
Serves: 16
Nutritional Information
Each 115g serving contains
Energy
1386kj
331kcal
1386kj
331kcal
17%
Fat
19.6g
19.6g
Med
28%
28%
Saturates
8.7g
8.7g
Med
44%
44%
Sugars
21.9g
21.9g
High
24%
24%
Salt
0.41g
0.41g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1205kj/288kcal
Typical energy values per 100g:
1205kj/288kcal
Ingredients
225g Stork spread
225g caster sugar
2tsp vanilla extract
4 medium eggs
225g self-raising flour, sieved
100g white chocolate, grated
284ml Elmlea Double Cream Alternative
2tbsp icing sugar
454g pack strawberries, hulled and halved
50g blueberries
A few sprigs of mint, to decorate
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm sandwich tins.
2
Put the Stork spread and sugar into a bowl and beat until light and fluffy. Add 1tsp of vanilla extract and then beat in the eggs, one at a time. Add the flour and the grated white chocolate and stir until evenly mixed.
3
Divide the mix between the cake tins and bake for 35 minutes, until it’s golden brown and springs back to the touch.
4
Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
5
To make the cream filling, whip the Elmlea until it’s thick and holds a soft peak. Add the remaining 1tsp vanilla extract and the icing sugar, then beat well.
6
To assemble the cake, put one sponge onto a cake stand and spread with 1/2, then top with 1/2 the strawberries before sandwiching the other sponge on top. Spread the rest of cream on top of the cake, then decorate with the blueberries, remaining strawberries and mint, if using. This cake can be kept in the fridge for up to 2 days.