White Chocolate Cake

I first made this when I lived in the UK, it was in a magazine...I remember i had copied it out on a notebook i had and many years later the notebook re-appeared!

I made this again some time ago and it is still as good as i remember!

Ingredients
8 ounces white chocolate finely chopped
2 cups unsifted flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, separated
2/3 cup whole milk
2 8" cake pans

Directions
Preheat oven to 350°
Spray pans with cooking spray. (I also use parchment on the bottom to be able to remove the cake easily
Melt the chocolate in the top of a double boiler,( I sometimes use my microwave - but be careful!) stir frequently. Remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
Meanwhile, sift together the flour, baking powder, salt and set aside.
Cream the butter in a mixer until soft.
Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
Add the eggs yolks, one at a time, beating well after each addition.
Beat the egg whites until fluffy
Scrape in the melted chocolate and beat until the batter is smooth.
Add the dry ingredients alternately with the milk in 3 separate batches.
Fold in the egg whites.
Pour into prepared pans.
Turn down oven to 325 and bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.

A good idea for topping:
Soak about 500gms of thickly sliced strawberries in champagne. Place on top. Mix toasted slivers of almonds with a bit of cream and stick to the sides...yummy!