Eggless White Chocolate and Lemon Cake

Photo: Sanjana Modha

Ingredients

Ingredients for the sponge:

200 grams plain flour

100 grams skimmed milk powder

160 grams icing sugar (confectioner’s sugar)

1 tablespoon vanilla extract (or the seeds from 1 fresh vanilla pod)

100 grams butter, softened

2 tsp’s baking powder

1 teaspoon bicarbonate of soda

1/2 cup plain natural yogurt

1/2 cup water

1/2 cup milk

Zest from 4 unwaxed lemons

4 tablespoons fresh lemon juice

For the White Chocolate Ganache/Buttercream:

340 grams good quality white chocolate broken into small pieces

1 1/2 cups double cream

125 grams butter, softened

Preparation

Method for the sponge:

Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.

In a separate bowl cream together the icing sugar, vanilla and butter.

Gently mix in half of the sifted flour mixture.

Add the milk and water and mix until there are not any lumps (but don't overwork it).

Add the yogurt and the remaining sifted flour mixture and lemon juice and zest then fold these in using a metal spoon. Take care not to beat it too much.

Grease and line three 6X1inch cake tins and divide the mixture equally between them.

Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.

When cooked, remove from the oven and allow to cool on a wire rack.

Method for the Ganache/Buttercream:

Place the chocolate and cream in a bowl over a pan of boiled water (does this remind you a little bit of Food Tech lessons at school?) Stir until the chocolate has melted into the cream. Remove from the heat and allow to cool. Beat in the butter until the mixture has thickened.

To Assemble:

Sandwich the three layers together using the ganache/buttercream and cover the cake with what’s left (if you haven’t eaten it by itself already like I almost did!)