16 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Perfect white cake
MAKES A 23CM (9IN) CAKE
170g (6oz) butter, room
temperature, plus extra for
greasing
650g (1lb 6oz) plain flour
5 tsp baking powder
1½ tsp salt
375ml (13fl oz) buttermilk
finely grated zest and juice of
1 unwaxed orange
190ml (6½fl oz) vegetable oil
600g (1lb 5oz) sugar, divided
1 tbsp vanilla extract
310ml (10½fl oz) free-range egg
whites (about 8 eggs), room
temperature
1 Preheat the oven to 160°C/Gas Mark
2½. Grease three 23cm (9in) round
baking tins. Cut parchment circles and
fit into the bottom of the tins.
2 In a large bowl, whisk the flour, baking
powder and salt together. In a separate
bowl, combine the buttermilk and
orange zest and juice. In a third bowl,
beat the butter, oil, 400g (14oz) sugar
and vanilla until light and fluffy.
3 Gently fold half the flour mixture into
the butter mixture. Stir in the buttermilk
mixture, followed by the remaining flour
mixture. Set aside.
4 In the bowl of a stand mixer fitted with a
whisk attachment, beat egg whites on a
medium-low speed until soft peaks form.
Slowly add the remaining 200g (7oz)
sugar. Increase the speed and beat until
shiny and firm peaks form. Gently fold half
the beaten egg whites into the batter to
lighten. (Fold gently so as not to knock the
air out of the egg whites.) Fold in the
remaining egg whites.
5 Divide the batter evenly into the
prepared baking tins and level with an
of fset spatula. Bake on the bot tom rack
for 20 minutes. Move the tins to the
centre rack and bake for another
20 minutes, or until firm to the touch.
(the cakes will also shrink from the sides
of the tins when done.) Set aside to
cool, then remove from the tins. Spread
the filling between the layers, frost the
cake, and serve.