White Christmas cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Ingredients
- 240ml milk
- 1 tsp vanilla extract
- 270g plain flour
- 30g cornflour
- 1 tbsp baking powder
- 350g white caster sugar
- 120g butter, very soft
- 6 egg whites, (see box below)
- white glitter or sprinkles or crushed candy canes, to decorate
- canes, to decorate
FROSTING
- 250g butter
- 350g 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.
