Recipes
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

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(4 votes)
Cooking Time

Cook: 1 Hour 35 Mins

Cooking Time

Serves: 16

Nutritional Information

Each 115g serving contains

Energy
1386kj
331kcal
17%
Fat
19.6g
Med
28%
Saturates
8.7g
Med
44%
Sugars
21.9g
High
24%
Salt
0.41g
Med
7%
of your reference intake.
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.