White Chocolate Sponge Cake

This is the cake I made for Xander's 30th birthday. White chocolate is his favourite type and unfortunately he had to cut it from his diet when he cut dairy. Fortunately, Sainsbury's, among others, have introduced an alternative that has been seeing an increasingly consistent supply line. As of this writing it's the best value of dairy free white chocolate at £1.10 per 100g. While some might not enjoy eating it outright compared to the milk version, I use the milk one in rocky road and I find nothing ill to say about it.

This recipe is adapted from the white chocolate sponge cake recipe from the blog Flours and Frostings.

Ingredients:

3 large eggs (room temperature)
100g granulated sugar (150g if not using frosting)
165g plain flour
1/2 tsp xanthan gum
1 1/2tsp baking powder
1/2tsp salt
85g dairy free margarine
170g dairy free white chocolate (I used Sainsbury's)
180ml alternative milk (I use Koko)

Set the oven at 160 Celius/365 Farenheit

Line a 5cm deep baking tin (or, as I did, two smaller sandwich tins)

Melt the margarine, white chocolate and milk over simmering water until combined, set aside.

Mix the flour, baking powder, xanthan gum and salt, set aside.

Using a whisk or an electric beater mix the eggs and sugar until pale and tripled in volume (this is where the room temperature is important).

Mix in the flour (use a low setting if you're using an electric beater)

Mix in the chocolate mixture and tip into the tins.

The original recipe recommends 45 minutes for a tall cake, with sandwich cakes like mine, 30 minutes does the trick. The cooked result should be golden and a skewer should come through the centre of the cake clean.

Leave in the tin for ten minutes before turning out onto a cooling rack to cool completely.

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