Notwithstanding the air of festivities all around us with Karvachauth, Dhanteras, Diwali following closely one after the other, this is also a month where our family celebrates the most birthdays starting from my Mom-in-law, my dad, my brother-in-law, my twin brothers, my uncle...the party and celebrations just goes on and on.......
Talking of celebrations and festivals, can the talk of sweets be very far behind. Celebrations and sweets indeed go hand-in-hand and for me the only "sweets"that hold my interest are chocolates and cakes... bring them on anytime ...anywhere. Any special occasion and its the time to bake. Baking, sharing and eating ... making me feel absolutely happy, satisfied and complete!!
I baked this cake for my mom-in-law's birthday (hers being first in the long line of birthdays). I stumbled upon this recipe on this site http://www.goodtoknow.co.uk/recipes while searching for a cake recipe with white chocolate. (I was presented with some white chocolate and for quite some time have been desperately looking for a way and an occasion to use it and what better occasion can there be than a birthday celebration in the family).
I was really surprised when I read through the recipe and found that it used rosewater as one of its ingredients, which definitely was something new for me and got me interested enough to try it out.
The cake was indeed exquisite both in taste and appearance!! There was a delicate lingering taste of rosewater which was extremely refreshing. I think, without sounding too vain, this was one of the best cakes I have ever tried out.
125 gm caster sugar
125 gms self raising flour (Don't panic, if you don't have self raising flour just add 1 tsp baking powder to 3/4 cup plain flour)
50 gms white chocolate, finely grated (I used Morde's)
1/2 tsp rosewater.
For the icing
200 gms white chocolate, broken into pieces
75 gms unsalted butter
4 tbsp cream (I used Amul's)
1/2 tsp rosewater
125 gms icing sugar
200 ml whipped cream
Grease and line a 9 inch round pan.
Whisk the eggs and caster sugar in a large bowl using a hand whisk until thick enough to leave a ribbon trail behind when the whisk is lifted.
Sift the flour and baking powder in a bowl.
Add in the grated chocolate and the rosewater.
Fold in gently using a large metal spoon till mixed.
Pour the mixture into the prepared tin and bake in a preheated oven at 180C for 20-25 minutes or until just firm to touch.
Transfer to a wire rack to cool. Once cool invert onto a serving plate.
Stir in the rosewater in the whipped cream. Cool in the fridge to use later.Put the white chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted.
Allow to cool, then stir in the cream and icing sugar and beat until smooth. Leave the mixture to cool further until it forms soft peaks, then spread over the top and side of the cake using a palette knife. Put in the fridge to set.
Once the white chocolate layer is set, take the whipped cream and use to cover the whole cake.
To finish decorating, pipe a shell border around the cake. You can also use white chocolate curls and frosted rose petals to decorate the top.