White Chocolate Whisper Cake

By norsegal8

White chocolate offers the double advantage of velvety, melt-in-the-mouth texture and, because of white cake's gentle flavor, a definite whisper of cocoa butter. This special flavor blends well with a lemon buttercream or, of course with a white chocolate buttercream or glaze.

Ingredients

• 6 ounce white chocolate
• 4.75 ounces egg whites
• 1 cup milk
• 1 1/2 teaspoons vanilla
• 3 cups sifted cake flour
• 1 cup + 3 tablespoons sugar
• 1 tablespoon + 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 9 tablespoons unsalted butter, softened

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees. Grease two 9-inch cake pans. Line the bottoms of the pans with parchment paper, and flour the pans.

In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the heat.

In a medium bowl, lightly combine the egg whites, 1/4 cup milk and vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the cake's structure. Scrape down the sides. Add the melted chocolate and mix to incorporate.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake for 25 to 35 minutes or until a tester inserted in the center near the center of the cake comes out clean and the cake springs back when pressed lightly in the center. the cakes should start to shrink from the sides of the pan only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.