I had no reason whatsoever to make a cake, then fortuitously I ran across two new recipes, one for a supposedly moist, tender sponge cake, and the other for a less (than buttercream) sweet white chocolate ganache frosting.

I made the cakes yesterday and wrapped them in heavy plastic wrap then this morning made the frosting. I was amazed both the cakes and frosting were as light and tasty as promised.

I was surprised beating the egg yolks into the initial meringue would result in the promised light fluffy batter, but it did. I was equally surprised after chilling the diluted white chocolate ganache it whisked into a light, spreadable frosting, but it did.

Sponge Cake

INGREDIENTS
• 6 large eggs, separated and at room temperature
• ½ teaspoon white vinegar
• 175 g (¾ c plus 2 tbsp) granulated sugar
• ¼ teaspoon salt
• 142 g (1 c) all-purpose flour
• 30 g (¼ c) tapioca starch
• 80 ml (⅓ c) 35% heavy cream, heated to just below simmering
• 1 tsp (5ml) pure vanilla extract

METHOD

1. Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line them with rounds of parchment paper.
2. First separate the eggs: Place the yolks in a small bowl and place the egg whites in the bowl you intend to whip them in – in a large mixing bowl if using an electric hand mixer or the bowl of a stand mixer.
3. Sift the dry ingredients: Sift flour and tapioca starch into a medium bowl and whisk to blend evenly.
4. Heat the cream: Place the cream in a small saucepan and heat it until it almost simmers. It should be hot but not boiling. Set it aside, but keep warm.
5. Whip egg whites: Place the room temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), add the vinegar and beat on high speed for 1-2 minutes until very frothy and doubled in volume.
6. Add sugar gradually in about 3 or 4 stages while beating for 1-2 minutes after each addition. After the last addition, beat until the meringue is thick and glossy and holds firm peaks, a total of 7 minutes at least. Yhe meringue is whipped sufficiently when you lift up the beaters and the meringue holds a peak that just curls over slightly. If it is still very soft and curls down immediately, then whip it longer.
7. Whip in salt and egg yolks 2 at a time until evenly combined and the mixture is pale yellow and fluffy.
8. Add dry ingredients. Place a fine mesh sieve over the bowl and sift half of the flour and tapioca starch again over the egg mixture. Whisk to gently fold it in until just until combined. Sift the remaining dry ingredients on top and fold it in.
9. Add the hot cream. Pour the hot cream around the sides of the bowl, add the vanilla extract and gently fold it in with a wide spatula. The batter should weigh ~728 g.
10. Divide the batter evenly between the prepared pans and then run a knife around in the batter to pop any very large air bubbles. Bake for 20 minutes until evenly golden and it springs back when pressed gently. It should feel slightly firm when you press the surface. Transfer pan to a wire rack to cool for a few minutes, then while the cake is still hot, gently run a knife or offset spatula gently around the sides in an up and down motion and invert the cakes on a wire rack while warm.

Vanilla Whipped White Chocolate Ganache Frosting

INGREDIENTS

• 200 g (7 oz) pure white chocolate
• 355 ml (1 ½ c) 35% heavy whipping cream
• 2 tsp vanilla bean paste
• ½ tsp pure vanilla extract
  METHOD

1. Chop the chocolate: Finely chop the white chocolate and place it into a large bowl. Or, use
   couverture white chocolate chips.
2. Heat the cream: Pour ½ cup of cream into a 1-quart stainless steel saucepan with the
   vanilla bean paste and place over medium heat. Watch it as it comes to a simmer.
3. Make the ganache: Once simmering, immediately pour the hot cream over the chopped
   chocolate, cover the bowl and let stand for 2 minutes. Uncover the bowl and whisk until the
   chocolate is completely melted and the mixture is smooth and silky. Let it cool for 5
   minutes so it is no longer hot.
4. Add cold cream: Pour in the remaining cold cream while whisking until combined.
5. Chill the ganache: Place the bowl in the fridge and chill for at least 2 hours or overnight until
   completely cold. If you choose to chill overnight, then cover the bowl after 20 minutes.
6. Whip it until thick and fluffy: Once thoroughly chilled, add the vanilla extract and beat with
   an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed
   until thick, airy and fluffy. This will take about 2 minutes, depending on your mixer.