White Chocolate Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This white chocolate sponge cake is my go to when I want something special without spending all day in the kitchen. The whole thing comes together in under an hour, and it uses simple ingredients you probably already have on hand. I love that it includes Greek yogurt, which adds protein and keeps the cake incredibly moist while reducing the need for extra butter. The white chocolate chips give it a lovely sweetness and delicate flavor that feels a bit fancier than a regular sponge cake, but honestly, it's just as easy to make. Perfect for weeknight baking or impressing friends without the fuss.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 150 gunsalted butter(null)
- 3 egglarge eggs
- 100 gwhite chocolate chips(melted)
- 50 mlplain greek yogurt(null)
- 1 mlvanilla extract(null)
- 6 gbaking powder(null)
- 2 gsalt(null)
- 50 mlunsalted milk(null)
- 20 gconfectioner's sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
Tip: Use a gentle touch to avoid damaging the cake pans.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to remove any lumps.
- 3
In a large mixing bowl, whisk together the melted white chocolate and Greek yogurt.
Tip: Use an electric mixer on medium speed to ensure a smooth consistency.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing, which can result in a dense cake.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to remove any air pockets.
- 7
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Avoid overbaking, which can dry out the cake.
- 8
Remove from the oven and let cool in the pans for 5 minutes.
Tip: Use a wire rack to cool the cakes completely.
- 9
Dust the cakes with confectioner's sugar and serve.
Tip: Use a spatula to remove any excess sugar.
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