Friday, 30 September 2016

White chocolate chip bake

  • 250g stork
  • 250g caster sugar
  • 4 large eggs
  • 150ml greek yoghurt
  • 3 tbsp milk
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 300g self-raising flour
  • 100g white chocolate chips
  • 200g white chocolate
  • 300g cream cheese
  • 100g icing sugar
  • Milk chocolate buttons to decorate
I beat the sugar and stork together and added the eggs one at a time, mixing them in well.  I found the stork and the creaming method made a lighter batter.  I beat the yoghurt, vanilla and milk into the batter and then folded in the flour and baking powder.  Before the flour was completely combined I added the chocolate chips.  The batter was thick, fluffy and dropped easily off the spoon.  I spread it gently into a lined baking tin 21cm x 31cm and baked for 31 minutes at 160’c fan.  The bake was golden on top, slightly cracked and skewer came out clean.
white cake
Once the bake was completely cooled I melted the white chocolate and beat in the cream cheese before sifting in the icing.  I left it for a few minutes for the chocolate to cool and the frosting to thicken.

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