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White chocolate Easter cake
Light golden sponge, white chocolate ganache, and fruity rhubarb preserve, all topped off with a favourite Easter treat. It's the perfect Bank Holiday bake to enjoy with friends and family.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
250g unsalted butter, softened, plus extra for greasing
Preheat the oven to 180°C, gas mark 4. Grease and line
the base and sides of 2 x 20cm round cake tins with baking
parchment. Place the butter and sugar in a mixing bowl and
use electric beaters to whisk together for 3-4 minutes until
pale and fluffy. Beat in the eggs one at a time, then gently
beat in the milk and vanilla. Finally fold in the flour and salt.
Divide between the tins and bake for 20-25 minutes until
golden and a skewer inserted into the centre comes out
clean. Turn out on to a wire rack to cool completely.
While the cake is baking, start making the ganache. Put
the chocolate, cream and a pinch of salt in a large heatproof
mixing bowl and microwave on low (600W) for 30 seconds;
stir to combine. Keep heating in 30-second blasts until
melted and combined. (Or heat the cream to steaming in
a pan, tip in the chocolate and take the pan off the heat.
Leave for 1 minute, then stir to combine.)
Cool the ganache for 30 minutes at room temperature,
then chill until just set (about 1 hour).
Place one of the sponges on a stand or plate. Spread with
the rhubarb preserve. Spread the base of the other sponge
with 1⁄2 of the white chocolate ganache, then sandwich the
sponges together. Spread the remaining ganache over the
top and decorate with the Mini Eggs.
Cook’s tip
For a thicker ganache, after chilling, whisk by hand for 1-2 minutes until it's light and fluffy and just holding its shape. If it splits, add a splash of just-boiled water until it comes back together.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,277kJ/ 785kcals
Fat
46g
Saturated Fat
28g
Carbohydrates
83g
Sugars
64g
Fibre
1.6g
Protein
9g
Salt
1.2g
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