Ironys White Chocolate Apple Cake Food

APPLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
• Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
• Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
• Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
• In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.

COUNTRY APPLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 23cm loose-bottomed cake tin with baking parchment. In a large bowl, beat together the eggs and sugar until thick and pale, about 5 mins. Pour in the oil and stir well to combine.
• Sieve in the dry ingredients and fold through until the mixture is smooth and well combined before adding the apples.
• Carefully pour the mixture into the tin and bake for 45-50 mins. Leave to cool slightly before turning out onto a cooling rack. Once the cake is cool, dust with icing sugar and cinnamon.

IRONY'S WHITE CHOCOLATE APPLE CAKE

Steps:

• In a saucepan, combine filling ingredients. Bring to a boil, then reduce heat and simmer until it thickens, 10-30 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cold, about 2 hours.
• Preheat oven to 350°F Butter and flour two 8" cake pans.
• In a bowl, whisk together flour, baking powder and salt. In a second bowl, cream butter and sugar until sugar dissolves. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add dry ingredients and milk, starting and ending with dry. Beat in melted white chocolate.
• Divide batter between prepared cake pans. Bake in preheated oven 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans 10 minutes, then turn out onto cooling racks until room temperature.
• Beat butter until light and fluffy. Add chocolate and vanilla; beat well. Beat in confectioner's sugar a little at a time.
• When cool, split each cake layer in half. Spread 1/3 of apple filling between each layer. Frost top and sides with white chocolate butter cream.