Lemon and white chocolate are a combination to be reckoned with. The sweet, citric flavour from the lemon against the indulgent creaminess of the white chocolate goes hand in hand. I was inspired to put these two flavours into a cake.
For the sponge, I used a full proof family recipe that always comes out perfect! Additionally I added to the recipe the zest of two large lemons. You can use just a little more than two if they are standard small ones.
Then you want to split that mixture into two tins as evenly as possible and place in the oven for 30 minutes. You can check if it’s cooked by sticking a thin knife or metal kebab skewer (even better) through the cake. If it’s clean then it’s cooked, if not then back in the oven for a few more minutes.
Making the white chocolate cream filling is the easiest part, but beware you’ll want to lick the bowl clean! I have made this cake twice, once using cheap white chocolate and again using a better quality chocolate from Marks and Spencer’s. The better quality chocolate was insanely better! So whilst a cheap one is fine, I’d recommend buying a high quality chocolate for an even better flavour. To make the filling, whip up your double cream so that it is slightly thickened but not fully whipped. Then, melt your white chocolate on the stove in a heat proof bowl over a pan of boiling water. Alternatively, you can melt the chocolate in the microwave. Once it is melted, leave it for a minute or two to cool slightly. Add the melted chocolate to the cream and whip until nice and thick. Make sure you don’t whip the cream fully before adding the chocolate, otherwise when you mix the white chocolate in the cream will be overwhipped.
Then it is just a case of putting it all together, adding a little decoration and then destroying that decoration by eating it!
- 6oz self-raising flower
- 6oz castor sugar
- 6oz margarine
- 6 drops of vanilla extract
- 1 ½ tsp baking powder
- 3 large eggs
- Zest of two large lemons
- 3 tsp warm water
- 300ml double cream
- 120g good quality white chocolate
- Preheat the oven to gas mark 3/170°C/325°F
- Add the flower, caster sugar, margarine, baking powder, eggs and vanilla extract to a large bowl and whisk together for 2-3 minutes using an electric whisk (if you haven’t got one then use a hand whisk for 5-6 minutes).
- Add the lemon zest and warm water then whisk a little longer to mix it in.
- Grease your two cake tins and line with baking paper. Then divide the mixture as evenly as possible into the tins.
- Add to the oven for half an hour. Check if the cakes are cooked using a kebab skewer or small knife to poke into the cake. If there is mixture on the cake then it needs a little longer.
- Remove the cakes from the oven and leave for 30 seconds in the tin before removing; leave the cakes to cool on your kitchen side placed on a rack.
- Whip your double cream half way then melt the white chocolate. Leave to cool for a minute, then add that to the cream and whisk until its thick enough to stay on the spoon.
- When the cake is room temperature, add the cream filling on top of your bottom half, then prop on the top half like a sandwich.
- Chill in the fridge and take out 15 minutes to half an hour before serving.