April 10, 2014
Vanilla Cake with White Chocolate Drizzle
I don't have an outdoor area. A beautiful day beckons to go outside so I grab the trestle table, throw over a lovely tablecloth and deck out some fine china. Freshly brewed tea in vintage cups with pretty, flowery plates inviting me with still-warm vanilla cake is about as homely as it gets.
This cake was an experiment. Be generous with the vanilla extract. It was surprisingly dense and yet light at the same time. Nicka declared it to be the best vanilla cake she's ever eaten. Guess I best record the recipe.
125gm butter - melt the water, sugar & butter over low heat; bring to boil - add 1/2 tsp bicarb; remove - cool
Add 2tsp vanilla extract
180gm self raising flour
2 eggs - separated
Beat egg white till soft peaks. Work quickly - pour cooled liquid slowly into egg yolks whisking thoroughly so no streaks of egg yolk is evident.
Add flour to this. Fold in eggwhite.
Bake at 170degrees celcius for 35-40 mins. Mine became stuck to the base of bundt tin; better to grease and line with baking paper in a round.
White Choc Ganache
Place 100gm broken up white chocolate Lindt & 2 tbsp pouring cream in a glass bowl. Sit over a metal pot of gently simmering water. Must be gently simmering. When chocolate is almost melted, take off heat and stir constantly till dissolved. Pour over cooled cake. Sprinkle with 100's & 1000's if desired.