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    White Chocolate Cake


    Source of Recipe


    CD Kitchen

    List of Ingredients




    3 Ounces White Chocolate -- Chopped
    2 Tablespoons Butter -- cut into bits
    1/2 Teaspoon vanilla
    1/2 Cup Cake Flour
    1/4 Teaspoon salt
    3 Large eggs -- room temperature
    1/3 Cup sugar

    Recipe



    Line the bottom of a greased 8 1/2 inch springform
    pan with wax paper, grease the paper and dust the
    pan with flour, tapping out the excess.

    In a metal bowl set over a pan of barely simmering
    water melt the white chocolate with the butter, the
    vanilla and 3 tablespoons water, stirring until the
    mixture is smooth. Remove the bowl from the heat
    and let the mixture cool. Into a bowl sift together
    the flour and the salt.

    In a large bowl with an electric mixer beat the eggs
    with the sugar on high speed for 5 minutes, or until
    the mixture is triple in volume and forms a ribbon
    when the beaters are lifted. Fold the flour mixture
    into the egg mixture until the batter is just combined
    and fold in the white chocolate mixture gently but
    thoroughly.

    Pour the batter into the pan, smoothing the top, and
    bake the cake in the middle of a preheated 350F degree
    oven for 25 minutes, or until a tester comes out clean.
    Transfer the cake to a rack, run a sharp knife around
    the edge, and remove the side of the pan. Invert the
    cake onto another rack and remove the wax paper.
    Reinvert the cake onto the rack and let it cool
    completely.


 

 

 


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