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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.
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.