Molto carina Mika. Mi amico Luca Rizzi di Padova le piage molto Golden Luxury Butter Cake. Page 48. But do it only if you can find “real” white chocolate (I am sure you will, one that has cocoa butter in it and not just milk and sugar). I thought him how to do it and he likes it a lot. He lives in the USA with me.
When I went to visit Luca’s parents in Schio, I noticed about 0 and 00 flour. I think 0 is for bread and 00 for cakes, I can’t remember. I think I saw one that said 0 (or 00) for cakes, for budino. Try this one. Look at recipes in Italy that is for cake with flour, butter, and baking powder, look what flour they use. And tell me since I forgot.
Other recipes you can try is the All-Ocassion Downy Yellow Butter Cake (page 39) or the chocolate version called Perfect All-American Chocolate Butter Cake (page 54). These are the traditional USA cakes. The article on Kate’s Flour is very interesting.
I love making Biscuit de Savoie, specially when using Amaretto in the syrup, and filled and frosted with Caramel Silk Meringue Buttercream. Look at the article on Copper Topper cake.
good luck, Ettore.