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Vanilla and White Chocolate Fun Cake

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Here’s one from the vault – a simple vanilla and white chocolate cake pimped with some hundreds and thousands or sprinkles.

Usually these are just used as decoration on the icing on top of the cake, but I folded a few through the cake batter too – for a bit more fun!

This is a beautiful moist butter cake with a rich vanilla and white chocolate flavour. It is a colourful cake with hundreds and thousands baked into the mixture and sprinkled on top.

Lots of butter cream icing flavoured with vanilla paste makes it really yummy!

Butter Cake

Ingredients

250 gms butter softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self-raising flour

3/4 cup milk

100 gms white chocolate, melted

A handful to taste of hundreds and thousands

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease and line a 22 cm round cake tin.

Beat butter, extract and sugar in a food processor until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in 2 batches.  Stir in melted white chocolate. Gently mix in hundreds and thousands.

Spread mixture into the tin. Bake about 1 hour, or until a skewer inserted into the centre of  cake comes out clean. Stand in cake tin until cake is cool. Turn out onto wire rack.

Butter Icing

3 tbls softened butter

Enough icing sugar to make a butter cream

1 tbs milk

1 tsp vanilla paste

2 tsps hundreds and thousands

Method

Cream butter with icing sugar, adding more icing sugar and the milk to make a smooth paste. Add vanilla paste.

The main thing is to add as much icing sugar sugar as is necessary to reach the required icing consistency that will be thick enough to stay on the cake but not too stiff.

Ice the cake, top and sides, and scatter hundreds and thousands on top of the cake.

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Berry Mousse Layer Cake

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I love meringue and I love a really light and airy sponge cake. I also love berries and cream. I decided to create a cake that incorporated all of these elements into one festive cake.

Each layer is easy to make, and the whole cake can be assembled on the day you bake it. But it does take a little more time than (my) average throw-all-the-ingredients-in-the-food-processor cake!

It’s a lovely celebration cake. I made it for a friend’s special birthday. It would be a great cake to serve at Christmas for dessert – it’s so fresh, colourful, full of berries – Christmas on a plate!

To make it, you construct layers of meringue and sponge cake with layers of  berry mousse, rasbberry jam, more berries and cream. The mousse really softens the meringue layers and make the sponge cake almost dissolve.

Decorate how you like – fancy or plain – the cake will look good and be delicious either way!

You will need: meringue layers, sponge cake layers, berry mousse, raspberry jam, whipped cream and fresh berries.

Berry Mousse – I used raspberries, blackberries and a few cherries. I’ve made it before with blueberries and strawberries in the mix too.

Ingredients
400g mixed frozen berries
125g caster sugar
300ml cream
1 sheet gelatine
Method
Soften gelatine in a bowl of water for 5 minutes. Place frozen berries in a saucepan with the caster sugar. Cook over a low heat until the sugar dissolves and the berries begin to break down. Remove from heat.
Squeeze excess water from the gelatine and add to the berry/sugar mixture in the saucepan. Stir gently to dissolve the gelatine. Set aside to cool. Whip the cream to soft peaks in an electric mixer. At this stage you can strain the berry mixture if you want a pure mousse, or you can leave the broken down berries in the mixture if you want a more fruity mousse.
Fold the berry mixture carefully into the whipped cream. Chill in the refrigerator for at least an hour until the mousse has thickened but not set completely.

Meringue Layers

Ingredients
4 egg whites
1 cup caster sugar
a few drops of vanilla essence
1/4 tsp balsamic vinegar

Method
Preheat oven to 120 degrees C. Roughly mark out rectangles the same size as the sponge cake tins on baking paper (about 23cm x 33 cm). Turn over the pieces of baking paper – you can see the rectangle markings – and place them on each of 2 baking trays.
Beat egg whites with an electric mixer until stiff. Gradually beat in sugar, continue beating until very stiff. Stir in vanilla and vinegar.
Spoon meringue onto paper rectangles, smoothing out tops so there no obvious peaks.
Place baking trays in centre of oven. Cook for 10 minutes to set the meringue, then turn down oven to 100 degrees C.
Bake for 1 1/2 – 2 hours, until the meringue is dry, but not brown.
Turn oven off, leave in oven with door ajar until meringue is cool. When meringues are completely cool, carefully remove from baking paper.

Sponge Cakes
Ingredients
50g cornflour
50g plain flour
50g self-raising flour
4 x 60g free range eggs, at room temperature
150g caster sugar
Method
Preheat oven to 180 degrees C. Grease 2 rectangular cake tins or Swiss roll tins (I used a regular cake tin and a Swiss roll tin, both 23cm x 33 cm) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.
Divide mixture between prepared tins. Gently level the batter with a spatula. Bake for 15-20 minutes  or until cakes have shrunk away from the sides slightly and spring back
when gently touched.
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

To assemble the cake:

Mix a couple of tablespoons of raspberry jam with a teaspoon of water and heat for 30 seconds in the microwave. Brush the jam mixture liberally over both sponge cakes.

Place one of the meringue layers on a serving platter. Spread the meringue with 1/3 mousse. Scatter a few sliced fresh berries over the mousse. Place one of the sponge layers on top of the mousse. Spoon another 1/3 of the mousse onto the cake. Dab a little whipped cream – a couple of tablespoons – onto the mousse. Scatter a few more sliced berries over the mousse and cream. Repeat with the other sponge cake layer, the remaining 1/3 mousse, a little whipped cream and more sliced berries. Place the other meringue layer on top.

Chill in the fridge for a few hours to firm the cake. Decorate with whipped cream and fresh berries in whatever way takes your fancy.

The cake cuts well once it’s chilled. Everything softens up. It keeps well in the fridge, and like trifle, the flavour improves as everything blends together with time!

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