Directions:
- Set oven to 350*F or Mark 4.
- Lightly grease and line two 9-inch sandwich tins.
- Cream the butter and sugar in a bowl.
- Sift the flour and salt together and add, gradually, stirring between additions.
- Gently stir in the milk, then add the vanilla or lemon zest. (I confess, I use both).
- Whisk the egg whites until they stand up in peaks and fold into the mixture.
- Divide the mixture between the two pans and bake for 20 to 30 minutes until springy to the touch.
- Turn out onto a wire rack to cool.
- Whip the cream until it holds its shape, then stir in the rum. (I also add a bit of sugar as I prefer it sweeter).
- Sandwich the cakes together with the rum-flavoured cream and dust the top lightly with sifted icing sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1158.52 Kcal (4850 kJ) | ||
| Calories from fat | 229.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.46g | 39% | |
|---|---|---|---|
| Cholesterol | 65.91mg | 22% | |
| Sodium | 639.37mg | 27% | |
| Potassium | 358.07mg | 8% | |
| Total Carbs | 202.28g | 67% | |
| Sugars | 67.3g | 269% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 287.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 223.39 Kcal (935 kJ) | ||
| Calories from fat | 44.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 39% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 22% | |
| Sodium | 123.29mg | 27% | |
| Potassium | 69.04mg | 8% | |
| Total Carbs | 39g | 67% | |
| Sugars | 12.98g | 269% | |
| Dietary Fiber | 0.53g | 11% | |
| Protein | 2.15g | 22% | |
| Vitamin C | 1.5mg | 13% | |
| Vitamin A | 0.1mg | 9% | |
| Calcium | 55.4mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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