try this one..
Swiss White Chocolate Cake
INGREDIENTS
8 (1 ounce) squares white chocolate
1/2 cup hot water
1 cup butter
1 cup white sugar
4 egg yolks
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, beaten
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.I need a cake recipe with WHITE CHOCOLATE - Urgent!!!?
Try the following
White chocolate and pineapple sponge cake with almond crunch
For the sponge cake
陆 pineapple peeled, cored and thinly sliced
115g/4oz self-raising flour
115g/4oz caster sugar
115g/4oz unsalted butter
3 free-range eggs
75g/2戮oz white chocolate, chopped into small chunks
For the almond crunch
3 tbsp caster sugar
125g/4陆oz almonds, crushed
To serve
double cream, for drizzling
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the sponge cake, grease a small, shallow baking tray with butter. Place the pineapple slices onto the baking tray, spread evenly.
3. Place the flour, sugar, butter and eggs into a food processor and blend together to form a loose mixture.
4. Spoon the mixture over the pineapple and spread it out evenly with a spatula.
5. Sprinkle the white chocolate over the mixture and place in the oven to bake for ten minutes, or until risen and golden. Remove from the oven and allow to cool slightly.
6. To make the almond crunch, place a small frying pan over a high heat. Add the caster sugar and almonds to the pan, and cook, shaking the pan occasionally.
7. When the sugar caramelises to a rich dark brown, remove from the heat. Immediately pour the mixture onto a cold non-stick surface and allow to set and become brittle.
8. Break up the brittle almond caramel with a rolling pin.
9. To serve, place a slice of pineapple sponge pudding on a dish. Drizzle with double cream and garnish with some of the almond crunch pieces
try this with strawberries and strawberry flavoring instead of raspberry
http://www.mccormick.com/recipedetail.cf鈥?/a>
Here's some:
Strawberry Dream Cake I
http://allrecipes.com/Recipe/Strawberry-鈥?/a>
White Chocolate-Strawberry Cream Cake
http://www.razzledazzlerecipes.com/birth鈥?/a>
White Chocolate Cake with Fresh Raspberries (substitute strawberries for rasberries):
http://www.foodnetwork.com/food/recipes/鈥?/a>
White Chocolate Cake Recipe
http://www.cdkitchen.com/recipes/recs/29鈥?/a>
Good luck, hope I helped!
ASHLEIGH'S WHITE CHOCOLATE STRAWBERRY
SHORTCAKE
1 yellow box cake mix and ingredients to make the cake
2 small instant white chocolate pudding mix
1 8 oz. package Cool Whip (thawed)
1 1/2 cups milk
2-3 containers fresh strawberries
1 cup granulated white sugar
1 white chocolate bar (optional)
Following the instructions on the cake mix, prepare the cake in (2) 8 or 9 inch pans. While the cake is baking in the oven, prepare the strawberries. Rinse the strawberries in cold water, then cut each strawberry into quarters. Cover all the strawberries with white sugar. Place strawberries in a container and refrigerate them.
When cake is finished, allow it to cool, while preparing cream mixture.
Mix instant white chocolate pudding mix in a bowl with the milk (a wire wisk works best). Next fold in the Cool Whip.
In a serving dish, at least 8-9 inches in diameter, and at least 10 inches high, start to layer with cake, then strawberries, then pudding mixture. First cake, then strawberries, then pudding mixture. Refrigerate for about 1 - 2 hours.
Before serving, garnish with grated white chocolate shavings, and sliced strawberries.
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Go onto sainsburys website - you can stick in what ingredients you want to cook with %26amp; it will give you a few suggestions - its great!
Save me some please though as White Chocolate is my FAVOURITE!!!!
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