White Chocolate Finger Cake
When life gets busy and suddenly a cake is required then all of us so need a ‘go to recipe’ which never fails. This cake recipe definitely fits this category and if you prefer chocolate to white chocolate try my other ‘chocolate finger cake’
Recipe for Chocolate Finger Cake
For more information on the buttercream do click Vanilla Buttercream Icing
8-10 slices
30 minutes
20-30 minutes
180ºC
Ingredients
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Cake
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4 large eggs- weighed without shell, beaten
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Softened butter- exact weight of the raw eggs
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Caster sugar- exact weight of the raw eggs
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Self-raising flour- sifted and exact weight of the raw eggs
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1 tsp vanilla paste or essence
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2 tsp baking powder
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2 tbsp milk
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Filling
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Raspberry jam- as much or as little as you like
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Vanilla butter cream- as much or as little as you like
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Decoration
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Vanilla butter cream
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White chocolate coated finger biscuits- commercial
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Vanilla Buttercream
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200g butter- softened
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400g icing sugar- sifted
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4 tbsp milk
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1 tsp vanilla paste
Instructions
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Prepare cake tins:
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01 Lightly butter sides of 2 x 20cm round sandwich cake tins and line bases with non stick baking paper circles. Preheat oven.
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Make sponge cakes:
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02 Beat softened butter and caster sugar together until white and fluffy. Add vanilla paste or essence. Beat well. Add eggs in batches to the softened butter sugar, beating really hard in between additions. Finally add sifted flour with 2 tsps of baking powder and enough milk to form a ‘dropping consistency’ - see Jules tips.
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Bake:
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03 Evenly disperse the raw cake mixture within 2 cake tins. Level tops with the back of a dessertspoon. Place in the preheated oven and bake for 20-30 minutes until firm to the touch and golden brown. Allow the cakes to cool slightly in the tin before turning out onto a wrack and removing the paper bases. Leave until completely cold.
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Make buttercream:
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04 Place the butter into a large bowl and beat until soft. Add half of the icing sugar, vanilla paste and continue beating until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat again until the mixture is creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Keep to one side.
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Assemble:
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05 Select a base cake, pipe a thick circle of vanilla buttercream around the edge, and then fill the centre with a thick layer of raspberry jam. Top with the second sandwich cake.
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Decorate:
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06 Smother the whole assembled cake with the remaining vanilla buttercream. Finally top with layers of white chocolate finger biscuits.
Notes
Important please note the quantities for this cake ALL depend on the total weight of the raw eggs without shell. Measure the raw eggs and then weigh the butter, sugar and flour to the same weight. Finally for those who are not sure a cake ‘dropping’ consistency means the raw cake mixture should fall from a wooden spoon within the count of 3.
