How To make White Chocolate Cake
1/4 lb White chocolate
1/4 ts Salt
1 c Butter
1 c Buttermilk
2 c Sugar
1 c Pecans; chopped
4 Eggs
1 c Flaked coconut
2 1/2 c Cake flour
1 ts Vanilla
1/4 ts Baking powder
White chocolate icing: 1/4 lb White chocolate; melted
1 c Margarine
2 1/2 tb Flour
1 c Sugar
1 c Milk
1 1/2 ts Vanilla
Melt chocolate over hot, not boiling water. Cool slightly. Cream butter and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with buttermilk. Beat only enough to blend. Fold in beaten egg whites, vanilla, pecans and coconut. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done. WHITE CHOCOLATE ICING: In medium saucepan combine melted chocolate and flour. (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat to blend well, but over-beating will break it down soupy. -----
How To make White Chocolate Cake's Videos
Lovely White Chocolate Cream Chiffon Cake for beginners
00:00 intro
00:15 Making vanilla chiffon cake
04:05 Making white chocolate whipped cream
05:17 Cake Assembly
▶▶ The best results can be obtained when using meter measurements.
* 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml
[For vanilla chiffon cake ]
* My pan size : 18 cm * 17 cm * 8 cm
* Do not grease the chiffon pan. You don't even need water.
4 egg yolks(from large eggs, room temperature.)
40 g (3.5 Tbsp) granulated sugar
a pinch of salt (1/8 tsp)
50 g (1/4 cup) vegetable oil
50 g (3 Tbsp + 1 tsp) warm milk(milk heated to 40 to 50 degrees Celsius)
80 g (3/4 cup) cake flour
2 g(1/2 tsp) baking powder
4 egg whites(from large eggs, room temperature.)
40 g (3.5 Tbsp) granulated sugar
2 tsp vanilla extract
[For white chocolate whipped cream]
120 g white chocolate
350 ml (100 ml + 250 ml) heavy whipping cream
[For garnish]
Some strawberries
▶▶ Reproduction, editing, and re-uploading of this video is prohibited.
White chocolate Oreo cheesecake ASMR
How to make Raspberry White Chocolate Blondies! tutorial #Shorts
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Check out these Raspberry White Chocolate Blondies! If you like to add some fruitiness this is for you!
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white chocolate ganache ratios
ratios are in terms of the weight of chocolate to the weight of cream
White Chocolate Sponge Cake Recipe
Recipe for a chiffon sponge cake with white chocolate for any cake. Soft, creamy sponge cake is suitable for any cream. Easy-to-prepare egg-splitting sponge cake for homemade cake. Sponge cake recipe.
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Chiffon Sponge cake recipe
Form - 20 cm/ 7.8 inches
Egg - 4 pieces
Sugar - 130 g (2/3 cup)
All-purpose Flour - 130 g (1 cup)
Vanilla extract / sugar - 1 tsp
Baking powder - 5 g (1 tsp)
Unsalted butter - 40 g (3 tbsp)
White chocolate - 40 g
Oven - 180 C / 356 F
Time - 35-40 minutes
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#chiffonspongecake #spongecake #spongecakerecipe
White Chocolate Cake | White Chocolate Cake Recipe | How to Make White Chocolate Cake
#cakerecipe #whitechocolatecakerecipe #cakeyum
White Chocolate Cake
Servings 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Baking powder - 1/2 teaspoon
Baking soda - 1 teaspoon
Butter - 120 grams
Powdered sugar - 200 grams
Eggs - 3
Vanilla essence - 1 teaspoon
Butter milk - 100 milliliters
White chocolate - 120 grams
Milk - 100 milliliters
White chocolate - 150 grams
All purpose flour - 30 grams
Butter - 100 grams
Powdered sugar - 100 grams
Vanilla essence - 1 teaspoon
Sprinkle sugar crystal
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda and mix it well.
2. In a another mixing bowl, add 120 grams butter, 200 grams powdered sugar and whist it well.
3. Now, add 3 eggs one by one and whisk it well.
4. Add 1 teaspoon vanilla essence and mix it well.
5. Then, add the all purpose flour and whisk it well to make a thick batter.
6. Add 100 milliliters butter milk, 120 grams white chocolate and whisk it again.
7. Now, pour the batter into the baking dish.
8. Preheat the oven to 345°F/175°C. Bake for 45 minutes or until the top is golden brown.
9. Take a pan, add 100 milliliters milk, 150 grams white chocolate and stir well.
10. Bring it to a boil.
11. Add 30 grams all purpose flour and mix it well.
12. Remove it from heat and keep aside.
13. In a mixing bowl, add 100 grams butter, 100 grams powdered sugar, 1 teaspoon vanilla essence and whisk it well.
14. Now, add the chocolate milk mixture in it and mix it well.
15. Spread the prepared frosting over the cake and spread it evenly.
16. Sprinkle sparkling sugar crystal over it.
17. Refrigerate for 1 hour.
18. Cut it into pieces.
19. Serve and enjoy!