Frosted Hazelnut Layer Cake Recipe
Ingredients
| Plain flour | 6 Ounce | |
| Baking powder | 2 Teaspoon | |
| Caster sugar | 8 Ounce | |
| 2 oz demerara sugar | ||
| Hazelnuts | 2 Ounce, browned | |
| Finely grated rind of 1 lemon | ||
| Eggs | 2 , separated | |
| Vegetable oil | 3 Tablespoon | |
| Water | 4 Fluid Ounce | |
| Egg white | 1 | |
| Lemon juice | 2 Tablespoon | |
| Pinch of cream of tartar | ||
| Butter | 1 1/2 Ounce, softened | |
Directions
Grease and bottom-line two straight-sided 18 cm (7 inch) sandwich tins. Sift the flour and baking powder into a large mixing bowl. Stir in 50 g (2 oz) of the caster sugar, the demerara sugar, 40 g (l 1/2 oz) of the nuts and the lemon rind. Whisk the egg yolks with the oil and water and stir into the dry ingredients. Beat well. Whisk the two egg whites until stiff and fold into the cake mixture. Turn into the prepared tins and bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 25 minutes. Turn out and cool on wire racks.
Split each cake into two layers. Whisk the remaining caster sugar, the egg white, lemon juice and cream of tartar in a deep heatproof bowl over a pan of simmering water until the mixture stands in stiff peaks. Whisk off the heat until cool, then beat into the softened butter. Sandwich the cake layers with the lemon icing, swirling the final layer of icing over the top. Decorate with the remaining nuts. Makes an 18 cm (7 inch) sandwich cake
Split each cake into two layers. Whisk the remaining caster sugar, the egg white, lemon juice and cream of tartar in a deep heatproof bowl over a pan of simmering water until the mixture stands in stiff peaks. Whisk off the heat until cool, then beat into the softened butter. Sandwich the cake layers with the lemon icing, swirling the final layer of icing over the top. Decorate with the remaining nuts. Makes an 18 cm (7 inch) sandwich cake
Chef
