Strawberry And White Chocolate Ganache Sponge Cakes - cooking recipe

Ingredients

4 None eggs
3/4 cup sugar
1 tbsp butter
1 cup self-rising flour
1 tbsp cornstarch
8 oz strawberries, hulled and quartered
None None FOR THE WHITE CHOCOLATE GANACHE
1/3 cup heavy cream
4 oz white chocolate, chopped

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and flour 10 of the cups in 2 Texas muffin pans (volume of each muffin cup is 1 cup).
Beat eggs and sugar in a large bowl with an electric mixer until thick and pale and mixture holds its shape (this can take up to 10 mins).
Combine 1/3 cup boiling water and butter in a small bowl. Sift flour and cornflour into a medium bowl. Gradually fold into egg mixture, followed by butter mixture. Pour evenly into prepared pans.
Bake for 10-12 mins, until sponge cake springs back when touched lightly.
Meanwhile, for the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat. Add chocolate, stirring until melted. Cool to a spreadable consistency.
Remove cakes from oven. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
Spread ganache over cakes and top with strawberries.