Ingredients

The following ingredients have 4 Servings
  • 175g white chocolate, broken into pieces
  • 4 eggwhites
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla extract
  • 2 cups (300g) self-raising flour
  • 250g caster sugar
  • 1 tablespoon baking powder
  • 125g unsalted butter, softened
  • Gold cachous, to decorate
  • 250g white chocolate, broken into pieces
  • 300g cream cheese
  • 150g unsalted butter, softened

Instruction

  • Preheat the oven to 180°C. Grease a 26cm springform cake pan and line the base with baking paper.
  • Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water). Remove from the heat and stir until chocolate is smooth. Set aside to cool.
  • In a separate bowl, lightly whisk the eggwhites, vanilla extract and 1/2 cup (125ml) milk to combine. Place the flour, caster sugar, baking powder, softened butter and a pinch of salt in the bowl of an electric mixer with remaining 1/2 cup (125ml) milk and beat until the mixture is light and fluffy. Stir in eggwhite mixture, then the cooled white chocolate until well combined. Spread the mixture into the pan, then bake for 45-50 minutes until a skewer inserted in the centre comes out clean (cover the cake loosely with foil). Leave cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the butter cream, melt the white chocolate as above, then cool. Transfer to the bowl of an electric mixer, then beat with the cream cheese and softened butter until light and fluffy. Spread the butter cream all over the cooled cake. Sit a star cutter in the centre of the cake and fill with gold cachous, lightly pressing into the icing, then remove the cutter.