Wiltshire White Cake

Directions

1. 1
   Set oven to 350*F or Mark 4.
2. 2
   Lightly grease and line two 9-inch sandwich tins.
3. 3
   Cream the butter and sugar in a bowl.
4. 4
   Sift the flour and salt together and add, gradually, stirring between additions.
5. 5
   Gently stir in the milk, then add the vanilla or lemon zest.
6. 6
   (I confess, I use both).
7. 7
   Whisk the egg whites until they stand up in peaks and fold into the mixture.
8. 8
   Divide the mixture between the two pans and bake for 20 to 30 minutes until springy to the touch.
9. 9
   Turn out onto a wire rack to cool.
10. 10
    Whip the cream until it holds its shape, then stir in the rum.
11. 11
    (I also add a bit of sugar as I prefer it sweeter).
12. 12
    Sandwich the cakes together with the rum-flavoured cream and dust the top lightly with sifted icing sugar.