Desert of the week - White chocolate and strawberry cake

I have finally managed to bake the chocolate sponge cake recipe from the Olive Magazine (April 2010 issue). I don't like dark chocolate cakes so here is a white chocolate version...

This is a super easy recipe, and the cake looks super cute.

You need (for 10 people):

• For the sponge cakes (2)
  

175g sifted self-raising flour
30g white chocolate chips
175g unsalted butter, softened completely
175g golden caster sugar
1tsp baking powder
3 eggs
2 tbsp or more milk (it depends on how creamy your mixture is)

• Filling

Strawberries
300ml double cream ( next time I will put much less to be honest)
red food colouring

• Icing

100g white chocolate
150g mascarpone

1. Heat the oven to 180C. Butter and base-line 2x20cm sandwich tins.
2. Put all the sponge cake ingredients in a large bowl and beat them together until you have a creamy mixture. Add milk if the mix is too stiff - it should fall easily from the spoon.
   
3. Divide the mixture between the tins and level the surfaces of the cake mixtures.
   
4. Bake on the same shelf in the oven for 20-25 mns or until the sponge springs back when pressed.
5. Cool for 5 mns, then turn out onto a wire rack and cool completely.
   
6. To make the icing, melt the white chocolate and fold it into the mascarpone.
   
7. Whip the cream, add the colouring. For the filling, add a layer of strawberries, a layer of the whipped cream.
   
8. Spread the chocolate icing over the top of the cake, some will rin over the edge. And decorate.
   

Et voilà!