White Cake
A community recipe by JenNot tested or verified by Nigella.com
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Cream butter, sugar and vanilla until pale. Sift together the dry ingredients and add to the creamed mixture alternately with the milk. Mix in the almonds, then gently fold in the egg whites. Use a metal tablespoon for this and an up and down motion so as not to lose the airy volume of the egg whites. Divide the mixture between two 23cm diameter cake tins that have been greased and lined on the bottom. Bake at 180ºC for approx 30 mins or until a skewer comes out clean when poked into the cake. Always check both. Remove from oven, cool in tins for 5 mins before removing to cool. Icing: Cream butter, vanilla and cream cheese until pale and smooth, beat in the icing sugar until smooth again. Use some to sandwich between the cakes and the rest to cover the top and sides. This is a cake that deserves a pedestal and some rosebuds for decoration. Delicious!
Cream butter, sugar and vanilla until pale. Sift together the dry ingredients and add to the creamed mixture alternately with the milk. Mix in the almonds, then gently fold in the egg whites. Use a metal tablespoon for this and an up and down motion so as not to lose the airy volume of the egg whites. Divide the mixture between two 23cm diameter cake tins that have been greased and lined on the bottom. Bake at 180ºC for approx 30 mins or until a skewer comes out clean when poked into the cake. Always check both. Remove from oven, cool in tins for 5 mins before removing to cool. Icing: Cream butter, vanilla and cream cheese until pale and smooth, beat in the confectioners' sugar until smooth again. Use some to sandwich between the cakes and the rest to cover the top and sides. This is a cake that deserves a pedestal and some rosebuds for decoration. Delicious!
Introduction
Adapted from a recipe made by Mary Todd for her husband Abraham Lincoln. Beautiful light and delicious.
Adapted from a recipe made by Mary Todd for her husband Abraham Lincoln. Beautiful light and delicious.
Ingredients
Serves: 8
Metric
Cups
For the Cake
- 375 millilitres caster sugar
- 250 grams butter
- 1 tablespoon pure vanilla essence
- 563 millilitres flour
- 1 tablespoon baking powder
- 300 millilitres milk (whole milk)
- 250 millilitres blanched almonds (finely chopped)
- 6 egg whites (beaten to stiff peaks)
For the Icing
- 75 grams butter
- 250 grams cream cheese
- 750 millilitres icing sugar
- 1 tablespoon pure vanilla essence
For the Cake
- 13⅙ fluid ounces superfine sugar
- 9 ounces butter
- 1 tablespoon pure vanilla essence
- 19¾ fluid ounces flour
- 1 tablespoon baking powder
- 10½ fluid ounces milk (whole milk)
- 8⅘ fluid ounces skinned almonds (finely chopped)
- 6 egg whites (beaten to stiff peaks)
For the Icing
- 3 ounces butter
- 9 ounces cream cheese
- 26⅓ fluid ounces confectioners' sugar
- 1 tablespoon pure vanilla essence
Method
White Cake is a community recipe submitted by Jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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