White Chocolate Macadamia Cake

Rebecca Sii

➡Vanilla Sponge Cake

Ingredients:-

8nos egg yolks, i used Grade C 10 egg yolks

100gm castor sugar

120ml full cream milk

120ml corn oil

1tsp vanilla essence

240gm cake flour

2tsp baking powder

8nos egg whites, i used Grade C 10 egg whites

½ tsp cream of tartar

100gm castor sugar

subheading: Directions:

1. Prepare two 9inch round cake pans, line the base with parchment paper. Preheat oven to 160C.

2. In a large bowl, cream egg yolks and castor sugar until light and thick. Stir in full cream milk and vanilla essence.

3. Add in corn oil. Whisk until combined.

4. Fold in sifted cake flour and baking powder. Do not overmix. Set aside.

5. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar. Gradually add in castor sugar, beating until stiff, glossy peaks form.

6. Using hand whisker, whisk one-third of the egg white mixture into the batter. Gently but thoroughly fold in remaining egg white mixture with a spatula.

7. Transfer batter to the prepared cake pans. Tap cake pans several times on counter to eliminate air bubbles from cake batter. Bake for 45 to 50 minutes until top of the cake springs back when lightly touched or when cake tester comes out clean.

8. Remove the cakes from oven, drop the cake pan from 1 foot high onto countertop. This is to minimize shrinkage. Unmould and let the cakes cool.

➡Fillings

Ingredients:-

375gm cream cheese at room temperature, i used Philadelphia Cream Cheese

70gm castor sugar

2tbsp gelatine + 50gm water- double boil until melted

200gm white chocolate, i used Cadbury Dream - melted using double boiler

500gm UHT whipping cream, i used Anchor- whipped until stiff peaks and keep chilled

105gm Macadamia Nuts, roughly chop and divide into 3 portions- i used Tong Garden Salted/Honey Roasted Macadamia Nuts.

subheading: Directions:

1. Using balloon whisk, beat cream cheese until soft.

2. Pour in castor sugar. Beat until smooth.

3. Add in melted gelatine. Whisk until combined.

4. Add in melted white chocolate. Beat until smooth.

5. Using spatula, fold in whipped cream. Keep refrigerated.

Note: Save 50gm for frosting. Fill fillings equally in 3 separate large piping bags.

➡Frosting

Ingredients:-

50gm of the prepared fillings

350gm cold non-dairy whipping cream, i used Rich's

½tbsp gelatine+30ml water, double boil until melted and set aside

Directions:-

Combine fillings and cold non-dairy whipping cream. Whisk until firm peaks form. Pour in melted gelatine. Keep whisking until stiff peaks form. Keep refrigerated.

➡White Chocolate Ganache Glaze

Ingredients:-

200gm whipping cream, i used Anchor

1tbsp honey

20gm salted butter

350gm white chocolate, i used Cadbury Dream

Directions:-

Put white chocolate into a large heatproof bowl. Double boil until it's melted. Double boil milk and honey just until warm, stirring to combine. Pour over chocolate and butter. Whisk until smooth and shiny, scraping bottom of bowl with a flexible spatula. Use immediately.

➡Decorations (optional)

35gm Macadamia Nuts, i used Tong Garden Salted Macadamia

Buttercream flowers

subheading: Assemble the cake:

1. Carefully split each cake layer in half, leaving you with four cake layers.

2. Place the first cake layer on a cake board. Pipe the 1st portion of the fillings on the cake. Sprinkle chopped macadamia nuts. Using an offset spatula, spread evenly over the top.

3. Top with the second cake layer and repeat the same process for the next two layers.

4. Chill the cake for at least 4 hours or overnight.

5. Prepare the frosting and frost the whole cake. Once your cake is covered with the frosting, chill it for at least 3 hours. Let the cake to settle and the frosting to set.

9. Prepare white chocolate ganache glaze. Pour on the chilled cake while the ganache glaze is still warm. Keep refrigerated.

Enjoy and Happy Baking everyone! Love ya!

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