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White Chocolate Birthday Cake

America, North: American

My children love this cake. I was asked to make a white birthday cake for a friend of mine named Leon, whom I worked with. I was afraid it would not pass his expert taste test, but it passed! My family always loves my cooking, but I made this for a none family member and I held my breath until he gave his approval by taking his fork and raising it in the air after he took a bite while I watched him take a taste of the cake,and then he calmly stating that it was "very good". This was a very valued opinion. He would not lie to me and tell me it was good to guard hurting my feelings. He is a very honest person.

Ingredients

White Cake Recipe:
6 egg whites
1 tsp. cream of tarter
1 cup shortening
2 cups sugar
2 3/4 sifted cake flour (Swan Downs)
1 tsp. baking soda
3/4 tsp salt
1 cup buttermilk or 1/2 cup sour cream
1 tsp. Watkins vanilla

White Chocolate Filling:

1 envelope of unflavored gelatin
3 Tbs. cold H2O (water)
1 (6oz) pkg. white chocolate
1 1/4 cup whipping cream (heavy)
1 tsp. vanilla

Fluffy Frosting:

2 egg whites
1 cup sugar
1/4 tsp. cream of tarter
1/3 cup H20 (water)
1 tsp. vanilla
2 Tbs. light corn syrup

Preparation

Cake Preparation:

Place egg whites in a pre cooled bowl with cold blender blades (place bowl and blades in the freezer to cool them faster). Add eggs and cream of tarter to the chilled bowl. Whip on high speed until the egg whites are light and fluffy. In a separate bowl, cream shortening and sugar at medium speed. In a separate bowl, mix flour, salt and soda. Add flour to cream shortening mixture by alternating the buttermilk or sour cream to the flour mixture. Begin with flour and end with adding flour. The batter should be smooth and creamy. Stir in flavor. Fold egg white and tarter mix. Blend until the batter is smooth and free of bubbles from the whites. Pour into greased round 9" cake pans. Bake at 350 degrees for 25 minutes or until the edges are light brown and slightly pulled away from the edges of the pan. The color should be golden brown.

The Filling
Sprinkle the gelatin over the cold water in a small saucepan. Allow to stand for one minute. Cook over low heat. Stir until gelatin is dissolved. Add the chocolate and cook until melted. Cool this mixture slightly. Do not allow it to cool. Beat the whipping cream at low speed with a mixer until fluffy. Add gelatin mixture and beat at medium speed until thick. Stir in vanilla and refrigerate until ready to use.

Fluffy Frosting
Add sugar, cream of tarter and water in a small saucepan til it reaches the soft ball stage. Beat egg whites til fluffy. Slowly add the syrup while beating the egg whites. Add vanilla and beat until stiff. Mixture will be slightly warm. Refrigerate.

Putting the Cake Together:
Place one of the layers on a cake dish. Add the white chocolate filling on top of the bottom layer.
Place the other layer on top of the covered layer. Cover with frosting and refrigerate.
You may garnish this cake with fresh berries that are in season.
Allow to chill 12 to 24 hours before serving. It can be frozen until ready to serve. Allow to thaw before serving.
For variations you may add 1/4 teaspoon of lemon, orange or cherry extract to the frosting. Do not allow the extract to distract from the taste of the filling. You may also add 1/8 lemon extract and 1/4 lemon zest to the white cake. Some cooks like to add a touch of lemon to white cakes. This cake tastes very good and everyone seems to enjoy it without the added flavors.

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