Cardamom and White Chocolate Sponge Cake
A light, fragrant, and elegant sponge cake infused with warm cardamom and studded with creamy white chocolate chunks. Perfect for a Spring celebration.
Equipment
- 9-inch Round Cake Pan
- Stand Mixer
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour 220g
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter 115g, softened
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk 240ml, room temperature
Add-ins & Topping
- 3/4 cup white chocolate chips 130g, or chopped bar
- powdered sugar and edible flowers optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cardamom, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the white chocolate chunks.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar and decorate with edible flowers before serving.
Notes
For the best flavor, use freshly ground cardamom seeds from the pod. Ensure all ingredients are at room temperature for a perfectly risen, fluffy sponge.
Nutrition
Calories: 380kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 11gCholesterol: 70mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 28gVitamin A: 400IUCalcium: 100mgIron: 1.2mg
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