Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, if needed, trim the top to create a flat surface.
Clean the 8×8-inch baking pan and line it with fresh parchment paper, ensuring the overhang on two opposite sides. Place the cooled cake base back into the bottom of the lined pan.
Prepare the White Chocolate Cream Layer:
Place the finely chopped white chocolate in a heatproof bowl.
In a small microwave-safe bowl or saucepan, sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Then, heat gently for 10-15 seconds in the microwave (or over low heat on the stove) until the gelatin is fully dissolved and clear. Do not boil.
In a separate large, chilled bowl, pour the very cold heavy cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until firm peaks form. Be careful not to overbeat, or it will become grainy.
Melt the white chocolate: Either microwave in short bursts (15-30 seconds), stirring after each, until smooth, or melt over a double boiler. Let it cool slightly but ensure it remains pourable.
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