19
Recipes continued
White Chocolate Layered Butter Cake
Serves:
8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda
1. Preheat oven to 160°C. Grease and line a
23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
scraper beater beat on medium speed (5-7)
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
3. Add flours, milk and baking soda. Mix on
low speed (1-2) until just combined.
4. Pour into prepared pan .Bake for about
1 ½ hours or until cooked when tested.
Stand in pan for 5 minutes. Place on wire
rack to cool.
5. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache.
White Chocolate Ganache
Makes:
2 ½ cups
1 cup thickened cream
600g white chocolate, chopped
1. Bring cream to boil in a medium saucepan
and immediately remove from heat.
2.
Place chocolate in cream. Stir until smooth
.
Cover and refrigerate, stirring occasionally
until spreadable consistency.
