On Sunday I turned 50. There, I wrote it. Hard to believe I’m so extremely old, anyway when you are this old you can choose your own birthday cake. I chose a White Cake. I’ve made it before, for a friend’s birthday and I always remembered how gorgeous it was. I had found the recipe in a Taste Magazine and then lost it. Then, the other day hunting through some papers for something else I found it. It has taken me an age to find it online anywhere now so I am posting it here in case I lose it again. It is the most wondrous cake!
This cake is moist with the subtle flavour of almond and vanilla. The chopped up almonds give it a bit of body and crunch which makes it really unusual. It is a big celebration cake and while this recipe is for two cakes, you could make one big one.
The cake: 1 and 1/2 cups of sugar, 250g butter, 1tsp vanilla, 2 and 1/4 cups self-raising flour, 1tsp baking powder, 300ml milk, 1 cup finely chopped almonds (blanched), 6 egg whites beaten to stiff peaks
Cream the sugar, butter and vanilla. Sift together the flour and baking powder, three times. Yes three times. It is traditional and important. Add the flour mixture to the creamed mixture alternatively with the milk and then stir in the almonds. Gently fold in the egg whites. Pour into two greased and floured cake tins, and bake at 190 degrees C for 30 minutes. Insert a skewer into the cake to test whether it is cooked.
Icing: 60g butter, 250g cream cheese, 3 cups icing sugar, vanilla or lemon juice. To make the icing, cream the butter and the cream cheese. Add the icing sugar and vanilla or lemon juice to taste.
To assemble: sandwich the 2 cakes together with some of the icing. Cover the top and sides with icing, smooth and chill.