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Golden Crunch Cake Recipe
|Butter||6 Ounce (175 Grams)|
|Caster sugar||6 Ounce (175 Grams)|
|Icing sugar||2 Ounce (55 Gram)|
|Self raising flour||8 Ounce (225 Grams)|
|Desiccated coconut||2 Ounce (55 Grams)|
Calories 301 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 10.6 g52.9%
Trans Fat 0 g
Cholesterol 101.2 mg
Sodium 267.7 mg11.2%
Total Carbohydrates 34 g11.4%
Dietary Fiber 1.3 g5.1%
Sugars 19.5 g
Protein 4 g9%
Vitamin A 8.8% Vitamin C 0.12%
Calcium 8% Iron 7.5%
*Based on a 2000 Calorie diet
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.