Jubilee White Chocolate Cake Recipes

WHITE CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
• Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

WHITE CHOCOLATE HOLIDAY CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 1-1/2 cups of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with chocolate mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in pecans and coconut. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a large bowl until moistened. Beat on medium for 1-1/2 minutes, adding additional milk to achieve spreading consistency. Spread between layers and over the top and sides of cake.

JUBILEE WHITE CHOCOLATE CAKE

Steps:

• Melt the chocolate in a bowl sitting over a pan of barely simmering water. Remove from the heat and stir until well mixed. Cream together the sugar and butter until pale. Add the ground almonds, egg yolks, melted chocolate and mix well. Beat the egg whites until stiff and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
• Turn into a buttered and lined 23cm/9in round loose bottomed cake tin and bake at 150C/Gas 2 for 35 minutes. I find the cake needs to come out bang on time. It needs to feel firm on the top in the middle but when you put a skewer in the middle it should show some crumbs not soft mix as you pull it out. Leave to cool before removing gently from the tin and cool on a wire rack.
• To make the icing blend the icing sugar, vanilla and butter in a large bowl until smooth and soft. Pipe over the cake and decorate using seasonal berries.

JUBILEE CAKE

Steps:

• Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
• Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
• Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
• Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
• Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
• Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

CHOCOLATE CHERRY JUBILEE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease and flour 12 cup fluted tube pan.
• An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
• Beat at highest speeds for two minutes.
• Pour into the previously prepared pan.
• Bake at 350 degrees for 50 minutes.
• In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
• Remove the pan from heat.
• Stir in powdered sugar until smooth.
• Spoon over the now-cooled cake.

CHOCOLATE JUBILEES

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.

WHITE CHOCOLATE CAKE

Steps:

• Melt chocolate over hot, not boiling water.
• Cool slightly and add vanilla.
• Cream butter and 1 cup sugar until light and fluffy.
• Add chocolate.
• Add egg yolks, one at a time, mixing after each addition.
• Sift dry ingredients together and add alternately with buttermilk.
• Stir in pecans and coconut (optional).
• Mix only enough to blend.
• Whip egg whites and second cup of sugar to a soft peak.
• Gently fold whipped egg whites into chocolate mixture.
• Pour into a 9x13 pan or 2 8" round pans.
• Bake at 350~ for 40-45 minutes or until done.
• White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
• Blend in milk, cook over medium heat, stirring constantly until thick.
• Cool completely.
• In large mixing bowl cream butter, sugar and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blend.
• Do not over-mix or it will become soupy.
• Spread between layers, on top and on sides of cake.
• Sprinkle cake with coconut or with anything else that you like.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.