White Cake
Treat yourself to the sublime elegance of my heavenly white cake with delicious cream filling.
50 min
Easy
10-12
Recipe Ingredients
Ingredients for the base
- 6 egg whites, at room temperature (to use up the egg yolks, try my Homemade Lemon Curd)
- pinch of salt
- 100 grams caster sugar
- 50 grams cake flour
- 100 grams almonds, ground (preferably peeled almonds)
- 1 teaspoon baking powder
- zest of 1 lemon
Ingredients for the filling
- 700 millilitres milk
- 200 grams caster sugar
- 90 grams cornstarch
- 1 teaspoon vanilla extract (optional)
- 200 millilitres whipping cream
Additional ingredient
- 1-2 tablespoons desiccated coconut
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and prepare a 22 cm (9”) diameter baking tin. Adjust the oven rack to the middle position of the oven.
2. Make the batter
Beat the egg whites with a pinch of salt in a fat-free bowl until stiff. While the mixer is running, gradually add the 100 grams of sugar.
Using a spatula, fold in 50 grams of cake flour, 1 teaspoon of baking powder, 100 grams of ground almonds, and the zest of one lemon. Stir just until all the ingredients are mixed.
3. Bake
Pour the batter into the prepared baking tin and bake in the preheated oven for 15-20 minutes. Once baked, allow the cake to cool in the baking tin for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the filling
Bring about ⅔ of the 700 millilitres of milk to a boil in a saucepan. Whisk the sugar and cornstarch into the remaining milk without lumps. When the milk starts to boil on the stove, whisk in the mixture with the sugar and cornstarch. Allow the mixture to thicken while stirring constantly.
Once thickened, remove it from heat and allow it to cool. You can either cover the cream with cling film or leave it on the counter and stir occasionally to prevent the skin from forming. Meanwhile, beat the whipping cream until stiff peaks form.
After the cream has cooled, fold in the whipped cream with a spatula.
5. Assembly the cake
Once cooled, cut the cake in half horizontally to create two layers. Place a cake layer on a plate or cake platter, and spread a layer of filling on top. Now place the second cake layer on top of the filling and cover it with the filling as well.
Spread the remaining filling on the sides, sprinkle with coconut, and place in the fridge for at least two hours.
Enjoy!
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