Ingredients

The following ingredients have 4 Servings
  • 55 g (1/3 cup + 2 Tbsp) plain flour
  • 4 g (1 1/2 tsp) cornflour (cornstarch)
  • 1/2 tsp baking powder
  • pinch salt
  • 65 g (1/3 cup) caster sugar
  • 25 g (2 Tbsp) softened butter
  • 50 ml (3 Tbsp + 1 tsp) full fat milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon juice
  • 1 large egg white
  • 100 g (3.5 oz) white chocolate (chopped)
  • 100 ml (1/3 cup + 1 Tbsp) double cream
  • 25 g (1 oz) white chocolate (chopped)
  • 1 1/2 Tbsp double cream
  • drop pink gel food colouring
  • a selection of fresh berries to fill and serve

Instruction

  • To make the cake, preheat the oven to 180C/350F/gas mark 4. Grease a 10cm (4in) tin can or deep cake tin and line the base and sides with baking parchment.
  • Sift together the flour, cornflour and baking powder, stir in the salt and sugar into a bowl. Add the butter and beat on a low speed with an electric mixer until all the butter has been combined, the mixture should have a fine crumbly, sandy texture.
  • In a jug, whisk together half of the milk, the vanilla extract and the lemon juice. In a separate jug, whisk together the egg white and other half of the milk.
  • Increase the mixer speed to medium-low and gradually add the vanilla milk mixture, beat for a minute until well combined. Gradually add the egg white mixture a little at a time; beat for a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. The mixture may look a little curdled, don't worry.
  • Pour the batter into the tin and bake for about 30 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin on a wire rack until just warm, then turn the cake out onto the wire rack and leave to cool completely.
  • To make the whipped white chocolate ganache, place the chopped chocolate in a heatproof bowl and heat the cream until just boiling. Pour the cream over the chocolate, leave for a minute then stir until smooth. Set aside in the fridge until it is cold but not set.
  • Whisk the cooled ganache with an electric mixer until thick and spreadable but not completely stiff, be careful not to overwhisk it.
  • Carefully trim the top of the cake to level it and then slice it in half (I used a cake wire). Place the bottom layer on a serving plate/small cake stand and spread over some of the whipped ganache. Press some berries into the ganache then place the other cake half on top.
  • Spread the rest of the ganache over the top and sides of the cake then place it in the fridge while you make the drip.
  • As before, place the chopped chocolate in a heatproof bowl and heat the cream until just boiling. Pour it over the chocolate and stir until smooth. Stir in a drop of gel food colouring until it reaches the desired shade the set aside until it has cooled and thickened slightly but is still pourable.
  • Use a spoon to carefully pour the ganache over the cake, starting at the edges then filling in the middle. Return the cake to the fridge for 10 minutes to firm up a little then top with berries and serve. Best eaten the day it is assembled. Keep refrigerated.