White chocolate layer cake

Ingredients

330g Plain flour

1 tsp Bicarbonate of soda

½ tsp Salt

225g Butter

450g Caster sugar

225ml Buttermilk

2 tsp Vanilla extract

6 Egg whites

1 tsp Cream of tartar 

Preheat oven to 180C.350F/Gas 4 and grease and line 3 6 inch cake tins.

Sift the flour, bicarbonate of soda and salt into a bowl.

Beat the butter with 330g sugar in a mixing bowl until light and fluffy. Add a little 

flour at a time to the mixture alternating with the buttermilk and beating well after

 each addition. Stir in the vanilla.

Whisk the egg whites in a bowl with an electric mixer until foamy. Add the cream of 

tartar and whisk to form soft peaks. Gradually whisk in the remaining sugar, until stiff.

Gently fold the egg mixture into the flour. Pour the mixture into the three cake tins 

making sure to divide it evenly. Bake for 30-35 mins or until a skewer inserted into

 the centre comes out cleanly. Cool in the tins for 10 mins before turning out onto

 a cooling rack to cool.

Icing Ingredients

350g White chocolate

675g cream cheese

75g Butter (Trex)

1 tsp Vanilla extract

750g Icing sugar

Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from 

the heat and cool until lukewarm.

Whisk the cream cheese, butter and vanilla into the melted chocolate with an electric 

whisk until smooth. Sift in the icing sugar and whisk until smooth and thick.

Sandwich the cakes together using the white chocolate filling.

Then using the rest of the chocolate filling spread over the rest of the cake.

To decorate use a vegetable peeler to scrape thin curls from chocolate 

and place on the cake.

ENJOY!