Ingredients:
4 ozs butter
4 ozs sugar
4 ozs plain flour
3 egg yolks
1 Tbsp milk
1 tsp cornflour
1 tsp baking powder
1/2 tsp almond essence
Topping:
11/2 cups dessicated coconut
3 egg whites
4 ozs sugar
1 tsp cornflour
Method:
1. Cream butter and sugar till light and fluffy and add in egg yolks and cream well.
2. Add in milk and almond essence and fold in sifted flour and cornflour.
3. Spread mixture in a greased 8″ ring tin or square tin.
4. Beat egg whites till stiff, gradually add in the sugar and continue beating until sugar has dissolved and stiff peaks have formed.
5. Fold in cornflour and dessicated coconut. Spread mixture ontop of batter mixture.
6. Bake in a moderate oven at 350°F for about 35 mins.
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June 8th, 2006
Posted by
rose |
Cakes |
no comments
Ingredients:
12 ozs melted butter
8 egg yolks
8 egg whites
7 ozs castor sugar
9 ozs softasilk flour
4 ozs chopped lychees
3 Tbsp tinned lychee syrup
1 tsp vanilla essence
1 tsp cream of tartar
Method:
1. Beat egg whites with sugar and cream of tartar until very stiff.
2. Add in egg yolks one at a time and beat till thick.
3. Add in lychee syrup and chopped lychee and continue to beat for awhile more.
4. Fold in sieved flour and melted butter alternately.
5. Bake in a greased and lined 11″ round tin at 350°F for about 45 mins.
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June 8th, 2006
Posted by
rose |
Cakes |
no comments
Ingredients:
12 ozs butter
8 ozs sugar
9 ozs Self-raising flour
16 ozs eggs (weigh with shells, about 8 eggs)
3 dessertsp condensed milk
1 dessertsp golden syrup
1 tsp vanilla essence
Method:
1. Cream butter with 4 ozs sugar and vanilla essence till light and fluffy.
2. Add in egg yolks, one at a time and cream well. Add golden syrup and condensed milk.
3. Beat egg whites till fluffy, then add the remaining 4 ozs sugar bit by bit and beat till stiff.
4. Fold the stiffly beaten egg whites into the butter mixture. Fold in sifted self raising flour
5. Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or 180°C for 1 hr.
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If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
June 8th, 2006
Posted by
rose |
Cakes |
21 comments
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