Oh yeah, I told you that this was going to be a show-stopper!
And yes, it tastes even better than it looks!
I would normally use a 22cm spring tin for this recipe however, in this case I opted to make one med sized cake (about 18cm) and a couple of small cakes in my little 10cm springform tins (great for two people to share). Why did I do this? Well, my brother can sniff out a cake about 10km’s away and I didn’t want to have to send him home with a cut piece because frankly, this cake looks so lovely uncut. Naturally Paul and I enjoyed a sneaky half and that still left us with a whole cake to take to our friends house. It was a big win-win!
As the ganache needs a good amount of time to cool and firm up we should start by preparing the:
White Chocolate Ganache
- 2/3 cup of cream
- 250g best quality white chocolate – if you can find vanilla bean white chocolate go for it!
Roughly chop your white chocolate and place it into heat-proof a mixing bowl.
Pour the cream into a saucepan and put it on a medium heat. You need to bring the cream to the boil. Once it has come to the boil, remove it from the heat and pour it over the white chocolate. Leave it to sit for 1-2 minutes. Now using a spatula slowly stir it from the middle, working out to the sides of the bowl.
Put the ganache aside to cool right down and become firm. You want it to be like spreadable butter.
Now for the cake:
OK before we start on the cake I want you to preheat your oven to 180C and using some butter and baking paper, grease and line your tin/s.
- 3 cups of self raising flour
- 1 tsp bi-carb soda
- 2 tsp baking powder
- A pinch of salt
- 1 cup of softened butter
- 1 1/2 cups of raw caster sugar (if you can’t get raw just use white caster sugar or just ordinary sugar)
- 1 vanilla bean split in half and the seeds scraped or 1 tsp of concentrated vanilla extract
- 4 eggs
- 1/2 cup of buttermilk (if you don’t have buttermilk see yesterdays post How to make your own buttermilk)
- 2 cups of strawberry puree (take 2 fistfuls of strawberries and blend)
To finish the cake
- 300ml extra cream, whipped – please, please, whip your cream. This is no place for that out of the can stuff. Also, there is no need to add sugar to the cream. Enjoy the freshness of the cream on its own.
- A jar of strawberry jam – fresh is best! I used my Strawberry, Kaffir Lime and Vanilla Jam.
- White chocolate Ganache
OK here we go:
Sift together your flour, bi-carb, baking powder and salt and put it aside.
Now cream your butter and sugar, adding your vanilla at the same time. You want your butter to become light in colour and nice and fluffy.
Turn your speed down low and add your eggs one at a time, allowing each to be well incorporated before you add the next egg.
Now mix in your buttermilk.
Then one spoon at a time, add your flour and with every couple of spoons add a dash of the pureed strawberries.
When it has all been incorporated pour the batter into your tin or tins. You could certainly do this in a cupcake pan if you would like individual portions.
Bake in a moderate oven for 35-40 min. Obviously the smaller tins will cook more quickly so keep a eye on them. Keep testing with a skewer and when it comes out clean (from the middle!) your cake is cooked. Remove the cake tin from the oven and place on a wire cooling rack for about 10 min. Once it has sufficiently cooled, remove the cake from the tin and place the cake back on the rack to cool completely.
Cut your cooled cake in half. Spread the bottom of the cake with as much of the strawberry jam as you like. Then plop a big dollop of the whipped cream in the centre of the cake, on top of the jam. Don’t spread it all out to the sides as it will ooze out when you put the top half of the cake on. The cream should be about 2 cm from the edge of the cake.
Pop your lid on and spread on your white chocolate ganache. I like to swirl around the cake but that’s just me. Do what feels right for you.