Recipe: White Chocolate Cake with Orange Marmalade Filling, and Key Lime White Chocolate Cake (2 recipes)

Hi Janice:-) After having looked at numerous recipes for White Chocolate Cake and reading what people have said after trying them, I'm pretty sure that a White Chocolate Cake, like a White Cake, has very little flavor so it needs a filling, or glaze with flavor to add what is missing. Here are two recipes that you could try. I have not tried either recipe.

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WHITE CHOCOLATE CAKE WITH ORANGE MARMALADE FILLING
Recipe by Grace Parisi
This recipe originally appeared in November, 2004 of Food and Wine

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
2 tablespoons orange marmalade, very finely chopped if chunky
1/4 cup confectioners' sugar
White Chocolate Buttercream (recipe below)
1/2 cup Candied Orange Peels, dipped in white chocolate, for garnish (recipe below)

1. Preheat the oven to 350 . Butter and flour two 9-inch round cake pans.

2. Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.

3. Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.

4. In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners' sugar into 1 cup of the White Chocolate Buttercream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Buttercream. Garnish with the white chocolate-dipped Candied Orange Peels and serve.

MAKE AHEAD The frosted cake can be refrigerated for up to 2 days.

NOTES
The filling for this cake calls for orange marmalade, but you can also use seedless raspberry or apricot jam. These would work well with the candied orange peel garnish. Edible flowers would also make a lovely decoration.
wine recommendation The intense, tangy Quady Essensia, an orange Muscat, complements the sweetness of the buttercream and echoes the orange filling and garnish.

WHITE CHOCOLATE BUTTERCREAM
MAKES 2 3/4 CUPS

2 sticks (1/2 pound) unsalted butter, softened
12 ounces white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

1. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

CANDIED ORANGE PEELS
MAKES 4 CUPS

"The candied peels used to garnish the White Chocolate Cake are perfect to have on hand for baking during the holiday season. Dip the strips into chocolate to make candy. Or mix them into cake batters and cookie or scone doughs to add a powerful orange flavor."

6 large organic navel oranges
4 cups sugar
3 tablespoons light corn syrup

1. Using a sharp paring knife, score the oranges lengthwise into quarters. Remove the peels and cut them lengthwise into 1/2-inch wide strips.

2. In a medium saucepan, cover the orange peels with water and bring to a boil over moderately high heat. Boil the orange peels for 5 minutes, then drain in a large colander. Repeat the blanching and draining process 2 more times to tenderize the orange peels and remove the bitterness.

3. In the saucepan, combine 2 cups of the sugar with the corn syrup and 1 cup of water. Bring to a boil over moderately high heat, occasionally washing down the side of the saucepan with a wet pastry brush. Add the orange peels to the syrup and cook, stirring occasionally, until the peels are somewhat transparent and most of the syrup has been absorbed, 40 to 50 minutes. During the last 10 minutes of cooking, stir frequently and watch carefully to prevent the peels from burning.

4. Spread 1 cup of the remaining sugar on each of 2 heavy, rimmed baking sheets. Drain the orange peels in a large colander. Using a fork or tongs, transfer each piece of orange peel to the sugar-coated baking sheets; do not clump the peels together. Let the orange peels cool for 15 minutes, then roll them in the sugar to coat completely. Let cool thoroughly in the sugar, then transfer the orange peels to a wire rack and let dry overnight. Discard the remaining sugar from the baking sheets.

MAKE AHEAD:
The Candied Orange Peels can be stored in an airtight container for up to 1 month.

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KEY LIME WHITE CHOCOLATE CAKE
From Peggy Trowbridge Filippone,

"Something magical happens when you combine the tart flavor of key lime with the delicate flavor of white chocolate. This key lime sheet cake lives up to expectations with the perfect mix of sweet and tart. It's so rich and moist, you'll want to reduce the standard serving size. If at all possible, use fresh key limes. If you cannot find fresh key limes, some companies sell bottled key lime juice. As a last resort, standard Persian limes may be used."

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, softened
1 cup sugar
2 large eggs, lightly beaten
1 1/2 teaspoons grated key lime zest
1 tablespoon fresh key lime juice (see Note)
2/3 cup buttermilk
1 cup white chocolate chips
FOR THE GLAZE:
1 cup powdered sugar
1/8 cup fresh key lime juice
Additional powdered sugar (optional)

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

Blend the flour, baking powder, and salt together in a small bowl. Set aside.

In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add the eggs, 1-1/2 teaspoons lime zest, and 1 tablespoon lime juice.

Into the butter-cream mixture in the large bowl, add one-third of the flour mixture, stirring until combined. Add one-third of the buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.

Spread batter evenly in pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick. Spread Glaze (instructions below) evenly over top of cake and cool completely. Just before serving, cut into serving pieces, and sift powdered sugar over the top of the pieces. Serve immediately.

TO MAKE THE GLAZE:
Whisk powdered sugar and 1/8 cup lime juice together until combined and smooth.

Note: Key limes are about the size of a golf ball and yellow when ripe. The flavor is a bit sweeter and less acidic than Persian limes. If you cannot find fresh key limes, some companies sell bottled key lime juice. As a last resort, standard Persian limes may be used.

Yield: 24 to 36 servings, depending on cut size