Total Time
45mins
Prep 15 mins
Cook 30 mins

A pale sponge cake sandwiched with rum flavoured whipped cream.

Ingredients Nutrition

Directions

  1. Set oven to 350*F or Mark 4.
  2. Lightly grease and line two 9-inch sandwich tins.
  3. Cream the butter and sugar in a bowl.
  4. Sift the flour and salt together and add, gradually, stirring between additions.
  5. Gently stir in the milk, then add the vanilla or lemon zest. (I confess, I use both).
  6. Whisk the egg whites until they stand up in peaks and fold into the mixture.
  7. Divide the mixture between the two pans and bake for 20 to 30 minutes until springy to the touch.
  8. Turn out onto a wire rack to cool.
  9. Whip the cream until it holds its shape, then stir in the rum. (I also add a bit of sugar as I prefer it sweeter).
  10. Sandwich the cakes together with the rum-flavoured cream and dust the top lightly with sifted icing sugar.

Reviews

(1)
Most Helpful

This is definately in the pale and interesting category! I must admit I don't make too many cakes and I did have a few problems with this one. Firstly I don't possess 9" tins and convinced myself wrongly that there couldn't be too much difference between 8" and 9". WRONG! In fact I had lots of batter; enough for 3 tins (I just did 2 and froze the rest for a pudding). I had a few more problems en-route, ending up with a slightly heavier cake than I was expecting! BUT I've learnt a few things along the way and did end up with a delicate tasting cake that's I shall try making again.

Mrs B October 24, 2005

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