Strawberry And White Chocolate Ganache Sponge Cakes – a delicious recipe with eggs, sugar, butter, flour, cornstarch, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease and flour 10 of the cups in 2 Texas muffin pans (volume of each muffin cup is 1 cup).
2
Beat eggs and sugar in a large bowl with an electric mixer until thick and pale and mixture holds its shape (this can take up to 10 mins).
3
Combine 1/3 cup boiling water and butter in a small bowl. Sift flour and cornflour into a medium bowl. Gradually fold into egg mixture, followed by butter mixture. Pour evenly into prepared pans.
4
Bake for 10-12 mins, until sponge cake springs back when touched lightly.
5
Meanwhile, for the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat. Add chocolate, stirring until melted. Cool to a spreadable consistency.
6
Remove cakes from oven. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
7
Spread ganache over cakes and top with strawberries.
678
kcal
Calories
29
g
Fat
87
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None eggs, 3/4 cup sugar, 1 tbsp butter, 1 cup self-rising flour, and more.
Yes, Strawberry And White Chocolate Ganache Sponge Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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