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White Chocolate Strawberry Cake

White Chocolate Strawberry Cream Cake

Janice Pattie
A light white chocolate sponge cake filled with ripe strawberries, orange curd, and whipped cream nd topped with cream, strawberries and grated white chocolate., 
5 from 4 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 640 kcal

Equipment

  • 2 x 20.5cm sandwich tins, greased and the base lined with baking paper

Ingredients
 

For the sponge

  • 180 g good-quality white chocolate broken up
  • 200 g unsalted butter diced and softened
  • 3 large free-range eggs at room temperature
  • 150 g caster sugar
  • Finely grated zest of ½ unwaxed orange
  • 200 g self-raising fl our

For the filling and topping

  • 400 g ripe strawberries
  • Finely grated zest and juice of ½ unwaxed orange
  • 1 tablespoon caster sugar or to taste
  • 200 ml double or whipping cream well chilled
  • 4 tbsp orange or lemon curd
  • 50 g good-quality white chocolate to decorate

Instructions
 

  • Preheat the oven to 180°C
  • Put 150g chocolate into a heatproof bowl. Set over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water) and melt very gently, stirring frequently.
  • Remove the bowl from the heat and stir until smooth. Add the butter and stir until it has melted.
  • Put the eggs into a mixing bowl and whisk with an electric mixer until frothy. Add the sugar and orange zest and whisk on high speed for about 4 minutes until the mixture is very thick and mousse-like, and the whisk leaves a ribbon-like trail when lifted from the bowl.
  • Give the chocolate and butter mixture a stir, then add to the egg mixture and stir briefly – it should be just combined.
  • Sift the flour into the bowl and gently fold in using a large metal spoon.
  • Divide the mixture between the prepared tins and spread evenly. Bake for 15-20 minutes or until the sponges are light golden brown and springy to the touch.
  • Run a round-bladed knife around the inside of the tins to loosen the sponges, then turn out onto a wire rack and leave to cool.

To Assemble

  • Wipe the strawberries with kitchen paper and hull. Save one-third for decoration; thinly slice the rest into a bowl.
  • Add the orange zest and juice and the sugar and mix gently. Leave for 10 to 30 minutes to allow the flavours to develop. 
  • Whip the cream until thick, then gently stir in the orange curd.
  • Set one sponge, top side down on a serving plate. Spoon the sliced strawberries and juice onto the sponge to cover evenly. 
  • Spread half the whipped cream on top of the strawberries. Set the second sponge, top up, on the cream. 

To decorate

  • Carefully spread the rest of the cream over the top of the cake and pile the reserved strawberries into halves and pile onto the top of the cake.   
  • If you are serving straight away, sprinkle the to of the cake with grated white chocolate. 

Notes

You can keep the cake chilled, in an airtight container, until ready to serve (up to 12 hours).   Remove from the fridge 30 minutes before serving and top the strawberries with grated chocolate. 

Nutrition

Calories: 640kcalCarbohydrates: 64gProtein: 8gFat: 41gSaturated Fat: 25gCholesterol: 155mgSodium: 88mgPotassium: 221mgFiber: 2gSugar: 43gVitamin A: 1081IUVitamin C: 30mgCalcium: 93mgIron: 1mg