Made this 3 times - absolute winner!

Made this for Easter was a bit worried when I read some of the reviews,but since then I've made it twice more its an amazing cake & every one who has had it had loved it. Making it again this weekend for my nans 93rd birthday.

This was the very first cake I've ever made in my entire life and it turned out excellent. My cake did need a little longer than the recommended 1 hour, as it did drop a little in the middle, but disaster was averted. Tip- melt in some more white chocolate to add to the frosting!

After reading some of the comments i was worried baking this cake ,but i was quiet surprised how it turned out ,it was lovely and moist ,I did bake the cake in two smaller tins for about 40 mins,then sandwiched them together ,I also used mascarpone cheese instead of philadelphia cheese, all the family loved it , I will be baking it again.

Tasted really greasy and I ended up throwing it away. Followed the recipe to the letter but was not a hit with me

From reading the reviews this cake was either going to be a disaster or a success. Mine worked out amazing. So I'm very surprised. This is only the second cake that I have ever baked. I just followed the instructions exactly. However I did pre heat the oven for about 30 minutes. A tip from me is not for the mini eggs to go on until serving as the colouring on the eggs run and ruin the cake. Plus the cake is stored in the fridge and ruins the taste of the choc eggs.
All in all it's extremely delicious. I will be making it again, so don't be put off by the bad reviews

i made this last week for my girlfriends food day at work I followed all the instructions and it came out perfect and was delicious everybody loved it will defiantly be making again!! All of you who have said you have had trouble with it are just obviously not very good at baking so you blame the recipe I recommend you try cup cakes as they are a little easier

If I could give this recipe 0 stars I would. When cooked, the cake had a rubbery consistency that I couldn't get past to taste. Very disappointing and a total waste of ingredients, time and money as is slid into the bin with a bounce. Don't waste your time.

:)

Add me to the list of disappointed bakers! It did look very nice on the Easter table at least, but when we cut into the cake it was underbaked through the middle. I gave it 1 hr before checking it, and then an extra 10 minutes because although the skewer was clean it seemed quite wobbly still in the centre but it obviously wasn't enough.
The icing tasted quite cheesey - I think if I did the cake again I would add more icing sugar. I also found it took a long time to emulsify the butter in with the other ingredients of the icing - I should have softened the butter more, but was so intent at following all the tips correctly that I didn't.
To be honest wouldn't do it again I don't think.

This cake took and extra hour to cook! The texture is very runny and leaked through the tin so the lined baking paper had to come right up the sides. Remember to beat the butter for the icing before adding anything else, i made this mistake and ended up with lumps which required extra beating (which is says not to do, wps!) Also as mentioned before dont add the mini eggs until you serve because the dye runs. Just hope it tastes nice now!

I have only just started baking. I found this receipe great and my results looked very much the same. The cake was beautiful. will use some further receipes

Oops star rating as above !

I was extremely worried about this cake as I only started to rea reviews when it was baking in the oven! However, cake was beautiful - bearing in mind as said before this is a Madeira cake not sponge. No leakage in springform tin as parchment used as instructed. Only downside was frosting which was not to my taste- would probably do butter icing next time.

i made this cake with all the indredients that was listed and its lovley.
my family said its the best cake they have had. Its very filling so a small piece is enough. will be making again for my husbands birthday ;-)))))

I made this cake and was disappointed when it stuck to the grease proof paper! I also put the cake into two spring tins. The cake itself didn't taste like white chocolate and luckily I read the reviews just before icing it! I decided to use a similar recipe for icing but added 6 squares of white chocolate to it which worked well but also found it needed a lot of icing sugar.

Hi all,
was just looking up this to share it with a friend and i was surprised with all the negative comments - I and my son have made this recipe at least 50 times for various occasions and have had no problems with it! We don't use the white choc as it is just too sweet, but instead use dark or milk choc! I don't bother with the topping either! - i just use melted choc. It is the easiest cake and most reliable cake i make and i'm no cook! It is always moist a bit like a browney really and lasts really well. I have had so many people ask for the recipe that i have to send the link on regularly!! Keep with it its worth it!! I have used both a spring form tin and more recently out of laziness a silicone cake 'tin'.
good luck with it!

Best recipe ever. Baked for many times. So Moist and yummy. Went down like a storm. Will bake again soon.

Sorry I forgot to rate the cake.....I would give it 2/5 If you are reading it's title and looking at the picture and expecting it to look how it sounds it is going to be disappointing should be called heavy cheese cake

I made this cake last night and think anyone wanting to try it shoud be aware of the following. The frosting does not taste of white chocolate as the white chocolate is added to the sponge and not the frosting. The main ingredient of the frosting is philadelphia cheese and that is what it tastes like. Some of my family liked it, but my daughter didn't. The frosting tastes more like a cheescake topping than what you imagine it does by looking at the picture. Another point is that the texture of the sponge is very dense. After one slice I felt like I had had a 3 course meal. I prefer light sponge not heavy but each to the own.

My daughter made this for the Great Burnham Bake off last weekend. She made a square cake and iced it. She then cut tiny white chocolate stars and sprinkled them on top. On the corners (sides and top) she placed minstrels and then drew a bow on top with an icing pen.

She won a certificate of merit for her category. Needless to say, she was chuffed and I took it to work for everyone to enjoy for my birthday on Monday!