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Ingredients
| white chocolate: 8 1oz squares |
| water: 1/2 cup (hot) |
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| eggs: 4 (yolks) |
| vanilla extract: 1 tsp |
| all-purpose flour (sifted): 2 1/2 cups |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| eggs: 4 (whites//beaten) |
Swiss White Chocolate Cake
Credit: AllRecipes
User rating:
"This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You won't be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking."
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Prep Time
25 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
- Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.