• 3 eggs, separated
  • 75 g caster sugar
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 75 g butter
  • 120 g white chocolate
  • 75 g plain flour
  • Pinch of salt
  • 370 ml milk, at room temperature
  • 10 cm (4 in) x 24 cm (9. in) deep, square cake tin, silicone or greased with butter and lined with baking parchment


  1. 1

    Preheat the oven to 150°C, fan 130°C, Gas 2.

  2. 2

    Whisk the egg yolks with the sugar and water until the mixture whitens. Add the vanilla extract.

  3. 3

    Melt the butter and white chocolate together. Gently stir into the egg mixture. Then add the flour and salt. Beat for a few minutes. Pour in the milk little by little, whisking constantly.

  4. 4

    Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.

  5. 5

    Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.

  6. 6

    Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.


  7. 7

    Chef’s tip


    To add a ganache topping, melt 150 g white chocolate then, away from the heat, add 70 ml double (full-fat) cream or whipping cream. Chill in the fridge for at least 2 hours, then whip the ganache for about 10 minutes until thick. Dust with icing sugar before serving.



    Magic Cakes: three cakes in one by Christelle Huet-Gomez (Hardie Grant, £9.99) is available now


 Christelle Huet-Gomez

Nutritional Details

Each serving provides
  • Energy 1390kj 332kcal 17%
  • Fat 21.0g 30%
  • Saturates 12.5g 63%
  • Sugars 23.8g 26%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1373kj/328kcal

Each serving provides

29.0g carbohydrate 0.4g fibre 6.3g protein

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