Swiss White Chocolate Cake
Original recipe makes 1 - 9x13 inch pan
a.. 8 (1 ounce) squares white chocolate
b.. 1/2 cup hot water
c.. 1 cup butter
d.. 1 cup white sugar
e.. 4 egg yolks
a.. 1 teaspoon vanilla extract
b.. 2 1/2 cups sifted all-purpose flour
c.. 1 teaspoon baking soda
d.. 1 cup buttermilk
e.. 4 egg whites, beaten
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
pan. Sift together the flour and baking soda; set aside.
1.. Chop the white chocolate and place it in a medium bowl. Pour the hot
water over it and stir until chocolate is melted and smooth. Allow to cool to
room temperature.
2.. In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the egg yolks one at a time, then stir in the melted white
chocolate and vanilla. Beat in the flour mixture alternately with the
buttermilk, mixing just until incorporated.
3.. In a large glass or metal mixing bowl, beat egg whites until stiff peaks
form. Fold 1/3 of the whites into the batter, then quickly fold in remaining
whites until no streaks remain.
4.. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35
minutes, or until a toothpick inserted into the center of the cake comes out
clean. Allow to cool.
a.. PREP 25 mins
b.. COOK 30 mins
c.. READY IN 55 mins
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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