WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING

This is one of the special requests that I really want to make, a birthday cake. A friend of mine wants to make a birthday cake for her daughter, Pauleen, who will turn 1 year old in 2 weeks. She wants to make a special cake which is not too hard for the beginner. I try to find the recipe which taste is good, good appearance and not too difficult to make. I think this “White Chocolate Cake with White Chocolate Butter Cream Frosting” would be perfect. The cake is easy to make and requires no special skills. Actually, it's just a plain butter cake with a little twist. And the frosting is very easy. I choose the frosting recipe that use only simple ingredient and no egg (so, no need to use any sugar thermometer, just beating up everything).

The recipe is from one of my dearest cookbooks

This is the picture of the book (I bought it because of the drawing but end up using many recipes from it). The amount of the recipe is quite small, good for entertaining at home, and the pictures are so cute.

I hope that this recipe will make Pauleen’s birthday, a great and yummy day for her. Happy Birthday! Pauleen.

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING

MAKES 8-OR 9-INCH ROUND CAKE

1¼ cups / 160g	cake flour
1½ tsp	baking powder
	Pinch of salt
¼ cup	heavy cream
¼ cup	sour cream
3 oz / 85g	white chocolate
½ cup/ 115g	unsalted butter, at room temperature
¾ cup/ 150g	sugar
½ tsp	vanilla extract
2	large eggs, separated

1 Grease and flour 8 or 9 inch pan. Sift the measured flour, baking powder, and salt together into a bowl and set aside.

2 Whisk the cream and sour cream together and set aside.

3 Melt the chocolate over simmering water. Set aside to let cool.

4 Cream the butter and ½ cup (100g) of the sugar together until light and fluffy.

5 Stir melted chocolate into butter mixture, beat to combine.

6 Add the egg yolks one at a time, mixing well after each addition, then add the vanilla.

7 Add half of the dry ingredients, then half of cream and sour cream, mixing well after each addition. Repeat with remaining half of ingredients.

8 Beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar, beating continuously until stiff but not dry.

9 Fold the beaten egg whites into the batter, then turn into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. (If using 8 inch pan the baking time will be longer, about 40-45 minute, and you need to cover the top of the cake with aluminum foil after baking for 20 minutes).

WHITE CHOCOLATE BUTTERCREAM FROSTING

6 oz / 170g	white chocolate, chopped
4 tbsp	heavy cream
1 cup/ 225g	unsalted butter, at room temperature
¾ cup/ 150g	powdered sugar
½ tsp	vanilla extract
	A dash of salt

1 Melt the chocolate in the cream over simmering water, stirring continuously. Set aside and let cool to room temperature.

2 Cream the butter until light. Gradually beat in the cooled chocolate, then the sugar and salt beating until the frosting is smooth, light, and fluffy.

Assemble

1 Cut the cake into two layers, and spread the butter cream on top of the first layer.

2 Place another layer on top, frost top and side of the cake.

3 Decorate as you like.

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING

Happy Birthday!

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