Rose’s Kitchenette

Macaroon Cake

Ingredients:

4 oz butter

4 oz sugar

4 oz plain flour

3 egg yolks

1 tbsp milk

1 tsp corn flour

1 tsp baking powder

1/2 tsp almond essence

Topping:

11/2 cups desiccated coconut

3 egg whites

4 oz sugar

1 tsp corn flour

Method:

1.  Cream butter and sugar until light and fluffy, then add in egg yolks and cream well.

2.  Add in milk and almond essence and fold in sifted flour and corn flour.

3. Pour mixture into a greased 8″ ring tin or square tin.

4.  Beat egg whites until stiff, gradually add the sugar and continue beating until sugar has dissolved and stiff peaks have formed.

5.  Fold in corn flour and desiccated coconut.  Spread on top of cake mixture.

6.  Bake in a moderate oven at 350°F or 180 deg C for 30 min.

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June 8th, 2006 Posted by rose | Cakes | one comment