WHITE CHOCOLATE BUTTERMILK CAKE
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 oz. white chocolate
6 oz. butter
1 1/2 cups sugar plus 1/4 cup
4 eggs separated
2 teaspoons vanilla extract
1 cup buttermilk
8 oz. mascarpone cheese or cream cheese
1 pint strawberries, washed, trimmed and cut into fourths
Sprinkle strawberries with 2 tablespoons sugar and a pinch of salt; set aside. Preheat oven to 325 degrees. Mix and sift flour, baking powder, baking soda, and salt; set aside. Melt white chocolate in microwave 30 seconds until soft; set aside. Cream butter and sugar in large mixing bowl. Stir a little butter/sugar mixture into chocolate to combine then add back into the bowl and mix well. Slowly add egg yolks one at a time, reserving whites in a small bowl. Mix in vanilla. Alternate adding flour with buttermilk, ending with flour mixture. Beat egg whites until frothy then slowly add 1/4 cup sugar and continue beating until stiff meringue peaks form. Add into batter in thirds. Bake in a greased 9x9 inch baking pan 20 to 40 minutes until golden brown on top and a toothpick inserted in the middle comes out clean.
Combine 2 tablespoons lemon curd with mascarpone until smooth. Adjust taste by adding more lemon curd as desired. Chill strawberries and lemon mascarpone until ready to serve. Top a square of cake with strawberries and lemon mascarpone.
Adapted from The Local Palate magazine, May 2014.