White Velvet Cake
INGREDIENTS (Serves 12-16)
◆ 400g caster sugar
◆ 225g butter, softened ◆ 6 egg whites
◆ 2tsp vanilla extract
◆ 400g plain flour
◆ 4tsp baking powder
◆ 570ml buttermilk
◆ 200g butter
◆ 600g icing sugar
◆ 300g cream or full fat soft cheese ◆ ½tsp vanilla extract
◆ White chocolate scrolls or grated
white chocolate, to decorate 1
Grease 3 x 20cm sandwich tins and line with non-stick baking paper. Preheat the oven to 180°C, 160°Fan, Gas 4. Place the sugar and butter in a large bowl and beat together with an electric whisk for about 5min. Gradually beat in the egg whites and the vanilla extract.
2
Sift the flour and baking powder together and fold a third into the mixture. Fold in a third of the buttermilk. Repeat twice more. Divide between the tins. Bake for 25-30min, until the cakes are firm to the touch and a skewer inser ted in the centre comes out clean. Leave to cool for 5min, then turn out on to wire racks to cool.
3
To make the frosting, place the butter in a large bowl. Gradually mix in the icing sugar until smooth. Add the cream or soft cheese and vanilla and beat together. To assemble, spread a layer of frosting on two of the cakes and stack on top of each other with the uncoated one on top. Place on a ser ving plate.
4
Spread icing over the top and sides of the cake to coat and smooth the sides. Using a knife, mark diagonal lines in the icing, if wished. Place the remaining frosting in a piping bag fitted with a star nozzle and pipe around the top and bottom edges. Fill the centre of the cake with chocolate scrolls or grated chocolate. Chill for an hour before ser ving.