Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.