- 6 eggs
- 2 cups [400 g] sugar
- 1/2 cup [115 g] butter
- 1 cup [250 mL] warm milk
- 2 1/2 cups [350 g] all-purpose flour, sifted
- 3 teaspoons [15 mL] vanilla
- 3 teaspoons [15 mL] baking powder
- 1/2 cup [125 mL] chopped dark nuts
Icing
- 1/2 cup [125 mL] water
- 1 1/2 cups [300 g] sugar
- 4 reserved egg whites
- 1/2 teaspoon [2.5 mL] cream of tartar
- 1 teaspoon [5 mL] vanilla
Garnishings
- 2 cups [500 mL] freshly grated coconut
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- Preheat oven to 350°F [180°C].
- Grease 3 [9-inch / 23-cm each] cake pans; line each pan with wax paper.
- Separate egg whites from egg yolks, reserving 4 egg whites for the icing.
- Beat together egg yolks, remaining 2 egg whites and sugar, at medium speed of an electric mixer, until light and foamy, for at least 5 minutes.
- Melt butter into warm milk.
- Fold 1/2 cup [70 g] flour into eggs/sugar mixture.
- Mix in half of butter/warm milk mixture, 1 cup [140 g] flour, and then remaining butter/warm milk mixture.
- Then fold in remaining flour, vanilla, baking powder and chopped dark nuts.
- Evenly pour into prepared cake pans.
- Bake into preheated oven, for 20 minutes.
- Leave to cool slightly before unmolding, onto wire racks.
- Leave to cool completely, before icing, between layers and all over top and sides of cake.
- Sprinkle cake all over with freshly grated coconut.
Icing
- Bring together water and sugar to a boil; boil for 2 minutes.
- Beat together egg whites and cream of tartar until stiff, but not dry.
- Beating at high speed of an electric mixer, pour boiling syrup [water/sugar] over stiff-beaten egg whites.
- Beat until thick enough to spread, then stir in vanilla.
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