Strawberry And White Chocolate Ganache Sponge Cakes

• 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

1. Preheat the oven to 350u0b0F. Lightly grease and flour 10 of the cups in 2 Texas muffin pans (volume of each muffin cup is 1 cup).
2. 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).
3. 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.
4. Bake for 10-12 mins, until sponge cake springs back when touched lightly.
5. 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.
6. Remove cakes from oven. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
7. Spread ganache over cakes and top with strawberries.

eggs, sugar, butter, flour, cornstarch, strawberries, white chocolate ganache, heavy cream, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/27227 (may not work)