White Chocolate Truffle Cake

Recently my friend asked me to make her a special cake, and inspired by some white chocolate truffles I'd been given, I decided that a creamy truffle type topping over a light sponge cake would be ideal . I wanted to add some body to the truffle topping, so used an idea I saw in a magazine and added fromage frais.

It's not a big cake, but is rich, so you only need a small slice.

You need a 20cm springform cake tin, base lined.

Preheat oven 180C/gas4

For the sponge:

Whisk 2 eggs with 50g of caster sugar till light and frothy. Fold in 50g of plain flour and then 50g of white chocolate, which has been melted in a microwave or over a pan of hot water.

Pour this batter into the cake tin and bake for 25 mins till the cake is springy to touch.

Leave cake to cool for a bit in the tin and then turn out onto a wire rack.

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