White chocolate and strawberry sponge
A classic summer sponge with hints of orange zest made even more indulgent with white chocolate
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
100g white chocolate, broken into small, even pieces
200g butter, softened
160g golden caster sugar
zest of 2 oranges
4 eggs
200g self-raising flour, sieved
180g strawberries, stalks removed and diced to decorate:
200ml cream
200g white chocolate, broken into small, even pieces
100g strawberries, halved
Method
Preheat the oven to 170°C and line an 8-inch cake tin with parchment.
Melt the chocolate and butter together over a very low heat. Allow to cool for five minutes
Whisk in the sugar and zest until combined. Whisk in the eggs.
Add the flour and combine. Stir in the strawberries.
Scoop into your prepared tin and bake for about 40 minutes or until a skewer comes out of the sponge clean. Once cool enough to handle you can turn the cake onto a wire rack to cool completely.
To make the icing, heat the cream until it is shivering on top, this happens just before it boils. Take it off the heat and stir in the white chocolate pieces until they are melted, and the icing is smooth.
Allow to cool to room temperature. Smooth the icing over the cooled cake and dot the strawberries on top.
