Ingredients for Wiltshire White Cake
- 170g softened unsalted butter
- Caster Sugar
- Self Raising Flour
- a pinch of salt
- 170ml milk
- 4 large egg whites
- Vanilla Essence
- Lemon, Zest Of
- Double Cream
- 2 tablespoons dark rum
- 2 tablespoons icing sugar (plus extra for dusting)
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How to Make Wiltshire White Cake
- Preheat oven to 350°F (175°C) or Gas Mark 4. Grease and flour two 9-inch round cake tins.
- Cream together 170g softened unsalted butter and 170g caster sugar until light and fluffy.
- In a separate bowl, sift together 170g self-raising flour and a pinch of salt.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with 170ml milk, mixing gently after each addition.
- Stir in 1 teaspoon vanilla extract (or the zest of 1 lemon).
- In a clean bowl, whisk 4 large egg whites until stiff peaks form. Gently fold into the cake batter.
- Divide the batter evenly between the prepared tins. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
- Whip 300ml double cream until soft peaks form. Stir in 2 tablespoons of dark rum and 2 tablespoons of icing sugar.
- Once the cakes are completely cool, sandwich them together with the rum-flavored whipped cream. Dust the top with sifted icing sugar.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
916g
Fat
671g
Carbs
205g
