Snowy white Christmas cake

  • Total Time

    1h 0m
    • Prep Time

      30m
    • Bake Time

      30m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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This alternative Christmas cake uses egg whites only to create a lighter colour and textured cake. Decorate with frosted cranberries or white fluffy marshmallows for a festive feel.

Method

  1. Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease and line two 20cm/8inch sponge tins.

  2. Sift the flour, cornflour and baking powder before setting aside. Cream together the butter and sugar before mixing in the flour mixture. Add the milk gradually to form a smooth batter. Fold in the vanilla bean paste.

  3. Put the egg whites into a dry, clean bowl before whisking until they form stiff peaks. Gently fold in the whisked egg whites into the batter, taking care to retain as much air as possible.

  4. Divide the mixture between the tins and bake for 30 mins or until a cake skewer comes out clean. If the top of the cakes is starting to colour too much but the cake is not fully cooked try covering lightly with foil for a few minutes at the end of the cook time.

  5. To make the buttercream beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar and the milk if necessary to loosen. Beat in the vanilla extract.

  6. To make the frosted cranberries drop the cranberries in the egg white to coat before rolling in the caster sugar until covered. Leave to dry on a lined baking tray for around two hours at room temperature.

  7. To assemble sandwich the cakes together with a layer of buttercream before using the rest to cover the top and sides of the cake. Decorate with frosted cranberries or white fluffy marshmallows. For a glistening snow effect you can lightly spray the cake with edible pearl lustre for an all over shimmer.

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Recipe Alternatives

Fruit cake

Fruit cake

  • Total

    4h 55m
  • Serves

    16
  • Skill

    Intermediate
  • Diet

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