330g Plain flour
1 tsp Bicarbonate of soda
½ tsp Salt
450g Caster sugar
2 tsp Vanilla extract
6 Egg whites
1 tsp Cream of tartar
Preheat oven to 180C.350F/Gas 4 and grease and line 3 6 inch cake tins.
Sift the flour, bicarbonate of soda and salt into a bowl.
Beat the butter with 330g sugar in a mixing bowl until light and fluffy. Add a little
flour at a time to the mixture alternating with the buttermilk and beating well after
each addition. Stir in the vanilla.
Whisk the egg whites in a bowl with an electric mixer until foamy. Add the cream of
tartar and whisk to form soft peaks. Gradually whisk in the remaining sugar, until stiff.
Gently fold the egg mixture into the flour. Pour the mixture into the three cake tins
making sure to divide it evenly. Bake for 30-35 mins or until a skewer inserted into
the centre comes out cleanly. Cool in the tins for 10 mins before turning out onto
a cooling rack to cool.
350g White chocolate
675g cream cheese
75g Butter (Trex)
1 tsp Vanilla extract
750g Icing sugar
Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from
the heat and cool until lukewarm.
Whisk the cream cheese, butter and vanilla into the melted chocolate with an electric
whisk until smooth. Sift in the icing sugar and whisk until smooth and thick.
Sandwich the cakes together using the white chocolate filling.
Then using the rest of the chocolate filling spread over the rest of the cake.
To decorate use a vegetable peeler to scrape thin curls from chocolate
and place on the cake.