White Chocolate Sponge Cake

White Chocolate Sponge Cake

Ingredients :

250 g  Sponge mix flour

5          Cold eggs

4 tablespoons Cold water

5 tablespoons Melted butter/margarine

Syrup (mixed)
3 tablespoons Sugar, mixed to dissolve in 1/2 cup boiling water

2 tablespoons Brandy

Butter cream
400 g Butter/margarine

100 g Icing sugar, sifted


400 g White chocolate, grated

1 set Gum paste flower

  • Method :
    Butter Cream : Stir the butter/margarine with the sifted icing sugar and beat till creamy. Set aside.
  • Mix sponge mix flour with cold eggs and cold water. Beat with high speed till fluffy. Slowly mix in melted butter/margarine. Pour into 2 greased and lined round baking tins (20cm). Bake in a pre-heated oven at 180oC for about 20-25 minutes till golden brown and cooked. Remove, leave to cool and slice each cake into 2 layers.
  • Brush syrup on all layers of the cake, spread butter cream and stack up into 4 layers. Apply butter cream to cover the whole cake.
  • Sprinkle white chocolate on top and sides of the cake.
  • Decorate with gum paste flowers.