14866

White Christmas cake

  • serves 10
  • Easy

This is a very light vanilla cake, and one that we love to serve on Christmas Day in place of a normal fruit cake. In order to keep the colour as white as possible, use a very light-coloured butter such as Lurpak.

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Ingredients

  • milk 240ml
  • vanilla extract 1 tsp

  • plain flour 270g
  • cornflour 30g
  • baking powder 1 tbsp

  • white caster sugar 350g

  • butter 120g, very soft

  • egg whites 6 (see box below)

  • white glitter or sprinkles or crushed candy canes to decorate

  • butter 250g
  • icing sugar

Method

  • Step 1

    Heat the oven to 180C/fan160/gas4. Butter and line two 20cm cake tins, make sure they seal tightly if they have loose bases. Whisk the milk and vanilla with a good pinch of salt.

  • Step 2

    Sift the flour, cornflour and baking powder together. Beat the sugar with the butter, then beat in the flour mixture. While beating, add the milk mixture a little at a time to make a smooth batter. Whisk the egg whites to stiff peaks and fold them into the mixture. Divide the batter between the tins and bake for 30-35 minutes or until cooked through (when a skewer poked into the centre comes out clean), but only lightly browned all over. You want as little colour as possible.

  • Step 3

    Make the frosting by beating the butter until it is very light and fluffy, then beating in the icing sugar. Add a layer of frosting between the layers and sandwich them together. Frost the cake and then decorate it.

Nutritional Information

  • Kcals 675
  • Carbs 92.2g
  • Protein 5.4g
  • Fat 31.2g
  • Salt 1.1g
  • Fibre 1.1g
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