2 large eggs
200 g caster sugar
300 g sour cream
360 g plain flour
1/2 c olive oil
1 Tsp vanilla essence
1/4 Tsp salt
2 Tbs baking powder
White chocolate marsala frosting
500 g white chocolate melts
3/4 c milk
300 ml double cream
8 Tbs marsala wine
Preheat oven 190 degree C. Greased and lined the bottom of 9″ spring form pan.
Place double cream, marsala and milk in saucepan on medium heat hob to boil roiling. Then add white chocolate, stirring frequently to melt them. Once melted and creamy texture removed from hob and set aside until needed.
Beat egg and sugar on high for 5 minutes until light in color and thick. Add sour cream, oil, and vanilla; beat until combined low speed.
In another bowl mix flour, baking powder and salt to incorporate well. With low speed, add flour mixture to batter 1/3 at a time letting flour incorporated with each addition, continue mixing just well combined.
(Check for the consistency of batter should be smooth not to dry or too liquid).
Now add half the white chocolate mixture to the batter, mixing until well incorporated little at a time. Don’t want too liquid batter but consistency. Pour the batter into prepared pan. Bake for 1 hour to 1 hour 15 minutes. Insert skewer in the centre of cake, comes out clean; leave the cake in the oven and switch off the oven for 20 minutes.
Then let cake cool on wire rack with foil tray at the bottom to cool to room temperature about 20 minutes. Next pour the remaining white chocolate marsala mixture over the cake; use brush to dap on the side to cover with the mixture.
Refrigerate the cake to set the white chocolate marsala frosting for 4 hours. Bring out of fridge to room temperature and serve with marsala tea.
Note: Oven temperature vary and time. You might need to put in 45-55 minutes first and check cake with skewer.