Guide To Serve White Cake Recipe Uk Easy

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This recipe is a true British staple, perfect for afternoon tea parties, celebratory occasions, or simply a comforting slice with a cuppa. The fluffy sponge cake is light and airy, with a subtle sweetness that pairs beautifully with buttercream frosting, jam, or fresh berries.

Ingredients:

White Cake Recipe From Scratch (Soft and Fluffy)  Sugar Geek Show
White Cake Recipe From Scratch (Soft and Fluffy) Sugar Geek Show

225g (8oz) unsalted butter, softened

  • 225g (8oz) caster sugar
  • 4 large free-range eggs
  • 225g (8oz) self-raising flour
  • 125ml (4fl oz) whole milk

  • Instructions:

    1. Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line two 20cm (8 inch) round cake tins.

    2. Cream the softened butter and sugar together in a large bowl until light and fluffy. This will take a few minutes with an electric mixer or by hand.

    3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

    4. Sift the self-raising flour into the mixture in two batches, alternating with splashes of milk. Gently fold everything together until just combined – be careful not to overmix!

    5. Divide the batter evenly between the prepared cake tins. Bake for approximately 25-30 minutes, or until a skewer inserted into the center comes out clean.

    6. Remove the cakes from the oven and leave them to cool slightly in the tins before carefully transferring them to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This is an approximate nutritional guide and can vary depending on the specific ingredients used.

    Conclusion:

    This classic white cake recipe is a delightful addition to any baking repertoire. With its simple ingredients and straightforward instructions, it’s perfect for bakers of all levels. Feel free to get creative with your toppings! A dollop of whipped cream and fresh fruit makes for a refreshing summer treat, while a decadent chocolate ganache adds a touch of luxury.

    FAQs:

    1. Can I use regular granulated sugar instead of caster sugar?

    Yes, you can substitute caster sugar with granulated sugar in a pinch. However, caster sugar dissolves more easily, leading to a smoother cake texture.

    2. What if I don’t have self-raising flour?

    No problem! You can make your own self-raising flour by adding 1 ½ teaspoons of baking powder to every 125g (4oz) of plain flour.

    3. My cake seems dry. What went wrong?

    Overmixing the batter can lead to a dry cake. Be gentle when folding in the flour and stop mixing once just combined. Additionally, ensure your oven temperature is accurate and avoid overbaking.

    4. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap cooled cake tightly in cling film and freeze for up to 3 months.

    5. Can I make this recipe vegan?