4-oz white chocolate, chopped
2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup butter, softened
1 cup sugar
4 large egg whites, room temperature
2 tsp vanilla extract
1 cup buttermilk
INSTRUCTIONS:
Preheat oven to 350F. Lightly grease a 10-inch ring pan (angel food cake pan).
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred. Allow to cool to almost room temperature.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar until light. Beat in egg whites one at a time. The batter may separate slightly when the eggs are added, but that is ok. Beat in melted white chocolate and vanilla extract.
Working in two or three additions, alternate adding in some of the buttermilk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter into prepared pan and spread into an even layer using a spatula.
Bake for 45-50 minutes, or until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Allow cake to cool in the pan on a wire rack. When the cake has cooled completely, run a knife around the edges and turn cake out of the pan. Re-invert onto a serving platter before serving.
Source: Baking Bites
- See more at: http://www.desserts.ph
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