Prep 15 mins
Cook 30 mins
A pale sponge cake sandwiched with rum flavoured whipped cream.
- 4 ounces butter
- 8 ounces caster sugar
- 1 lb self raising flour
- 1 pinch salt
- 1 1⁄2 pints milk
- 3 egg whites
- 1⁄2 teaspoon vanilla essence
- 1 lemon, zest of, finely grated
- 250 ml double cream
- 3 drops rum
- sifted icing sugar (to garnish)
- Set oven to 350*F or Mark 4.
- Lightly grease and line two 9-inch sandwich tins.
- Cream the butter and sugar in a bowl.
- Sift the flour and salt together and add, gradually, stirring between additions.
- Gently stir in the milk, then add the vanilla or lemon zest. (I confess, I use both).
- Whisk the egg whites until they stand up in peaks and fold into the mixture.
- Divide the mixture between the two pans and bake for 20 to 30 minutes until springy to the touch.
- Turn out onto a wire rack to cool.
- 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).
- Sandwich the cakes together with the rum-flavoured cream and dust the top lightly with sifted icing sugar.
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.