Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Wiltshire White Cake




Source of Recipe


Recipezaar


Recipe Introduction


recipe by MarieAlice

A pale sponge cake sandwiched with rum flavoured whipped cream.
1 cake



List of Ingredients




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 or 1 lemon, zest of, finely grated
250 ml double cream
3 drops rum
sifted icing sugar (to garnish)


Recipe



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 it's 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.