White chocolate sponge cake

A few years ago it would not have occurred to me to make this white chocolate cake, I have never liked this type of chocolate and rejected everything that had it among its ingredients, however, little by little I have come to realize that when mixing it with other ingredients its sweet flavor is diluted and the large amount of cocoa butter it contains gives a special smoothness and smoothness to sweets.

This is what happens with this cake, surely whoever tries it without knowing what it contains will not be able to identify its flavor, but I assure you that you will be delighted with its fluffiness and its wonderful flavor and, as it happens in my house every time I do it, it will disappear in the blink of an eye.

Ingredients for a 24 cm long mold.

  • 135g of butter, 135g of sugar, 135g of white chocolate, 120g of flour, 4 eggs, 1 heaped spoonful of chemical yeast.
  • How to make white chocolate cake

    We preheat the oven to 180º. We grease the mold that we are going to use. We put the white chocolate and butter in a bowl and melt them in the microwave or in a double boiler. In another bowl, beat the sugar with the eggs with a whisk until they have doubled in volume and the mixture is whitish and frothy.

    Add the chocolate and butter mixture and continue beating. Mix the flour with the yeast and sift it over the bowl, beat at minimum speed just enough time for it to be well mixed. Bake for about 45 minutes, until a needle inserted into the center of the cake comes out clean. When we take it out of the oven, we wait about ten minutes and then remove it from the mold and let it cool on a rack. Before serving it, sprinkle it with icing sugar.

    Processing time | 70 minutes Difficulty | Easy


    This white chocolate cake is ideal for breakfast or snack with a glass of milk, and for those with a sweet tooth it will be irresistible spread with a thin layer of cocoa cream with hazelnuts.

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