White Chocolate Cake
Source of Recipe
CD Kitchen
List of Ingredients
3 Ounces White Chocolate -- Chopped
2 Tablespoons Butter -- cut into bits
1/2 Teaspoon vanilla
1/2 Cup Cake Flour
1/4 Teaspoon salt
3 Large eggs -- room temperature
1/3 Cup sugar
Recipe
Line the bottom of a greased 8 1/2 inch springform
pan with wax paper, grease the paper and dust the
pan with flour, tapping out the excess.
In a metal bowl set over a pan of barely simmering
water melt the white chocolate with the butter, the
vanilla and 3 tablespoons water, stirring until the
mixture is smooth. Remove the bowl from the heat
and let the mixture cool. Into a bowl sift together
the flour and the salt.
In a large bowl with an electric mixer beat the eggs
with the sugar on high speed for 5 minutes, or until
the mixture is triple in volume and forms a ribbon
when the beaters are lifted. Fold the flour mixture
into the egg mixture until the batter is just combined
and fold in the white chocolate mixture gently but
thoroughly.
Pour the batter into the pan, smoothing the top, and
bake the cake in the middle of a preheated 350F degree
oven for 25 minutes, or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around
the edge, and remove the side of the pan. Invert the
cake onto another rack and remove the wax paper.
Reinvert the cake onto the rack and let it cool
completely.
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