Golden Crunch Cake Recipe
Ingredients
| 175 g - 6 oz butter | ||
| 175 g - 6 oz caster sugar | ||
| Eggs | 4 standard | |
| 55 g - 2 oz icing sugar | ||
| 225 g - 8 oz self raising flour | ||
| Milk | 2 Tablespoon | |
| 55 g - 2 oz desiccated coconut | ||
Directions
Cream together the butter and sugar with an electric mixer.
Take two of the eggs and separate the yolks from the whites.
Beat together the yolks and the other two eggs until frothy and light.
Take two tbsp of flour and beat well with the eggs.
Gradually add to the creamy mixture.
Fold in the remaining flour with a metal spoon and spread into two greased 6" tins.
Wash and dry the whisk, then beat the egg whites till very stiff.
Add the icing sugar to this and fold in the coconut.
Pile this meringue onto the mixture and bake in a preheated oven.
After almost 50 minutes, the cakes should be ready.
Allow a few minutes in the tins then transfer onto a cooling tray.
Take two of the eggs and separate the yolks from the whites.
Beat together the yolks and the other two eggs until frothy and light.
Take two tbsp of flour and beat well with the eggs.
Gradually add to the creamy mixture.
Fold in the remaining flour with a metal spoon and spread into two greased 6" tins.
Wash and dry the whisk, then beat the egg whites till very stiff.
Add the icing sugar to this and fold in the coconut.
Pile this meringue onto the mixture and bake in a preheated oven.
After almost 50 minutes, the cakes should be ready.
Allow a few minutes in the tins then transfer onto a cooling tray.
Chef
