This is how it's made White Chocolate Cake with Strawberries

  1. Step 1

    Cream together the Stork and caster sugar until light and fluffy.

  2. Step 2

    Beat in the vanilla and eggs one at a time.

  3. Step 3

    Fold in the flour and finally the grated white chocolate.

  4. Step 4

    Divide the mix between to 2 x 20cm cake tins and bake in a preheated oven at 180 °C, 160°C, Gas mark 4 for 35 minutes. Cool on a wire rack.

  5. Step 5

    Prepare the filling: whip the Elmlea until thick. Add some vanilla and icing sugar and mix everything thoroughly.

  6. Step 6

    Spread one third of the Elmlea over one cake, and sandwich the cakes together.

  7. Step 7

    Carefully spread on the top and if liked place some of the Elmlea in a piping bag and pipe a decoration around the top of the cake. Place the strawberries and blueberries on the top and decorate with sprigs of fresh mint.

  • Temperature: 180°C/160°C Fan/Gas mark 4 oC
  • Baking time: