Birthday cake

Rachel Allen's cake has no butter, even when it's filled with lots of lovely whipped cream, it still seems so light. A great recipe for a children's party
By Rachel Allen
Birthday cake
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 eggs, separated
  • 90 ml water
  • 225 g sugar
  • 140 g flour
  • 1 tsp baking powder

For the filling

  • 250 ml whipped cream
  • 85 g fresh fruit, such as sliced strawberries or raspberries
  • 2 tsp icing sugar


1. Preheat the oven to 180°C/gas 4. Grease and line two round 20cm cake tins.

2. Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until firm and creamy - this should take about ten minutes or so.

3. Fold in the flour and baking powder into the cake mixture.

4. Whip the egg whites until they hold a stiff peak and fold them in to the mixture before spooning into the cake tins.

5. Bake in a moderate oven for about 20 minutes, until golden and firm to the touch. Turn out and cool on a wire rack, and fill with whipped cream and fresh fruit.

6. Sieve icing sugar on top before serving.

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