Ingredients
- 100g white chocolate, chopped
- 200g caster sugar
- 6 eggs
- Zest of 2 lemons
- 200g plain flour
- 2 tsp baking powder
- ½ tsp salt
For the ganache:
- 75g double cream
- 200g white chocolate, chopped
- 1 tsp lemon juice
- Zest of 1 lemon
Method
Heat the oven to 180°C.
- Grease and line your tin with a little butter and line with a sheet of parchment paper that comes up over each side.
- Make the sponges. Melt the white chocolate in a bowl over a pan of simmering water. Stir until smooth, then remove from the heat.
- Place the caster sugar, eggs and vanilla extract in the bowl of a stand mixer fitted with the whisk and whisk on medium speed for 2–3 minutes, until pale, at least doubled in volume and the mixture leaves a ribbon trail when you lift the whisk.
- Sift the flour, baking powder and salt into the bowl and fold in using a large metal spoon. Add the melted chocolate and fold again until thoroughly combined.
- Pour into the prepared tins and bake for 30 minutes, until golden, well risen and a skewer inserted into the centers comes out clean.
- Remove from the oven, leave to cool in the tins for 2 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, make the icing. Make the ganache:Prepare the ganache. Heat the cream in a small pan until just boiling.
- Place the chocolate in a heatproof bowl and pour over the hot cream. Stir gently until smooth, then leave to cool to room temperature and until pipeable.
