White Chocolate & Blueberry Cake

Nic’s contribution this week was a fine white chocolate and blueberry cake, complete with floral decoration. Needless to say, this one disappeared quickly, and with membership of the Cake Club swelling even faster than their waistlines, howls of disappointment were heard bewailing the lack of second helpings. Her report follows.

Blueberry Cake

200g caster sugar
200g butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk (if needed)
BIG handful of blueberries (fresh or frozen)
Optional: large glass of wine

White Chocolate Icing

200g white chocolate
100ml cream
Knob of butter
Icing sugar

Heat oven to 190C. Line two 20cm cake tins.

This is a no fail sponge cake if you remember a few important tips.

  • Once you add the eggs you have to work quickly so preweigh everything so you aren’t phaffing around.
  • Get your cake tins ready and oven warm before you start mixing so again no phaffing.
  • If you use real butter make sure you remember to get it out of the fridge to soften (or just use spreadable butter or marg).
  • Keep the wine bottle close to hand so you can top your glass up quickly.
  • Keep cats off the the kitchen bench especially if they decide you need their help (thank you Pip but no!).
  • Get someone else to do the washing up so your creativity isn’t compromised by trying not to use too many bowls (thank you Hamish!).

Beat butter and sugar together until pale, smooth and creamy. Take a breather and a good slug of wine and get ready for the fast stuff.
Add all the eggs and some flour (about 1/4-1/2 cup).
Give a quick mix then add rest of flour and baking powder.
Mix just until the flour is all incorporated, if the mixture is really stiff add the milk and quickly mix in (take care not to over beat).
Add the blueberries and gently fold in using a spoon (unless you want a blue-tinged sponge in which case use the mixer to quickly mix them in).
Split the mixture between the two tins, smooth the tops.
Chuck in the oven and cook (without opening the door again) for 20 min. Time for another drink!
Check it’s done by pressing the top (should spring back if done) or stick a sharp knife into the middle (if it comes out clean it’s done).
Cool for 5 mins in the tin then put on a wire rack and leave to cool completely.

To ice,
Pour cream into a bowl with the butter, break chocolate into small pieces and put in the bowl. Gently heat over a pan of simmering water, keep stirring so the chocolate doesn’t stick on the bottom of the bowl.
When melted, if you’ve got time put the bowl in the fridge and leave to harden up then use to ice the centre and top and sides of the cake.
If you haven’t got time, sieve some icing sugar, add to the cream/choc and mix, continue until mixture is stiff enough to stay on the cake.
The sponge will only keep fresh for 2-3 days in a tin, but they can be frozen for 3 months (not iced).

You can omit the blueberries and use any other flavourings.
My favorites are:

  • Chocolate sponge (take out 2 heaped tbsps of flour and replace with cocoa), this is very nice with raspberries (or blueberries) in the sponge and iced with milk or dark choc icing (same as white choc recipe but ……work it out)
  • Orange cake. Add finely grated rind of 2 oranges and orange juice in place of milk. Ice with orange or vanilla butter cream. This is also nice with 2 tbsp of finely chopped rosemary in the batter.
  • Apple cake. Push thin slices of apple into the batter when it’s in the tin (before baking).
  • Coconut cake: stir in ¾ cup coconut to the batter. Can make icing with coconut cream.
  • Banoffee cake: add 2 ripe mashed bananas and 1 tsp vanilla essence. Ice with whipped cream flavoured with toffee sauce or caramel condensed milk.

Etc etc.

Published in: on March 30, 2010 at 20:41  Comments (2)  

2 CommentsLeave a comment

  1. I really enjoyed making this cake! So simple and amazingly delicious!! YUM! The white chocolate icing to to die for!

  2. Pretty nice post. I just stumbled upon your blog and wished to say that I have truly enjoyed
    browsing your blog posts. In any case I will be subscribing to your
    rss feed and I hope you write again very soon!

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