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
- canes to decorate
FROSTING
- butter 250g
- icing sugar 350g
Method
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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.
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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.
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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.
Rather than separating lots of eggs for the white Christmas cake, buy a carton of Two Chicks Egg Whites – available in most supermarkets. twochicks.co.uk
Check out more festive bakes here...
Plus, we've perfected three buttercream recipes too, click here for our expert tips.
Nutritional Information
- Kcals 675
- Fat 31.2g
- Saturates 19.6g
- Carbs 92.2g
- Fibre 1.1g
- Protein 5.4g
- Salt 1.1g
