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White Cake

A community recipe by

Not tested or verified by Nigella.com

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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 ounce superfine sugar
  • 9 ounces butter
  • 1 tablespoon pure vanilla essence
  • 19¾ fluid ounce flour
  • 1 tablespoon baking powder
  • 10½ fluid ounce milk (whole milk)
  • 8⅘ fluid ounce skinned almonds (finely chopped)
  • 6 egg whites (beaten to stiff peaks)

For the Icing

  • 3 ounces butter
  • 9 ounces cream cheese
  • 26⅓ fluid ounce 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.

  • 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!
  • Tell us what you think