This recipe called for a whole coconut, to drain, dry out, peel and grate yourself! Ridiculous, I'm not made of time so I skipped that and bought coconut milk and dessicated coconut.
Sponge:
370g caster sugar
120g unsalted butter, softened
6 egg whites
320g caster sugar
1/4 tsp vanilla extract
Put the egg whites sugar and 75ml of water in a bowl over a pan of simmering water. Beat with a handheld whisk until stiff peaks form. Remove from the heat and beat in the vanilla.
370g caster sugar
120g unsalted butter, softened
500g plain flour
1tsp baking powder
250ml whole milk
1 tsp vanilla extract
3 egg whites
.Preheat oven to 170˚C.
Cream butter and sugar until light and fluffy.
Mix flour and baking powder together and milk and vanilla essence together. Alternately beat the flour mixture and the milk mixture into the creamed butter and sugar until combined.
In another bowl beat the egg whites until they form stiff peaks, fold into the cake mix using a metal spoon until just combined.
Split between 3 8-inch cake tins and bake for 25-30 mins at 170˚C.
1tsp baking powder
250ml whole milk
1 tsp vanilla extract
3 egg whites
.Preheat oven to 170˚C.
Cream butter and sugar until light and fluffy.
Mix flour and baking powder together and milk and vanilla essence together. Alternately beat the flour mixture and the milk mixture into the creamed butter and sugar until combined.
In another bowl beat the egg whites until they form stiff peaks, fold into the cake mix using a metal spoon until just combined.
Split between 3 8-inch cake tins and bake for 25-30 mins at 170˚C.
Frosting:
6 egg whites
320g caster sugar
1/4 tsp vanilla extract
Put the egg whites sugar and 75ml of water in a bowl over a pan of simmering water. Beat with a handheld whisk until stiff peaks form. Remove from the heat and beat in the vanilla.
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