Ant cake: Food24: Recipes

Ant cake

Recipe from: - YOU 9/14/2000

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Ingredients

CAKE
170

g

butter, at room temperature
250

ml

castor sugar
4

extra-;large eggs, separated
500

ml

cake flour
15

ml

baking powder
250

ml

coconut
100

g

chocolate vermicelli
250

ml

milk
ICING
250

ml

icing sugar
65

ml

full cream milk powder
125

g

butter, softened
10

ml

vanilla essence

Method

Preheat the oven to 180 °C and butter two 22 cm round cake tins or spray with non-stick spray. Cream the butter and sugar together until light and fluffy. Add the egg yolks one by one, beating well after each addition. Sift the cake flour and baking powder together. Fold in with the coconut and vermicelli. Beat the egg whites until stiff peaks form and fold into the batter, alternating with the milk. Turn the batter into the prepared cake tins and bake for about 55 minutes until done or a testing skewer comes out clean when inserted into the centre of the cake. To make the icing, sift the icing sugar and milk powder together. Add to the butter, beating well until light and creamy. Add vanilla essence and a little cocoa powder. Decorate the cake. Makes a large cake.

Servings: Change Serving

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Citrus sugar
Citrus sugar adds a delicious taste to hot or cold drinks. Simply bury strips of lemon and/or orange zest in granulated sugar for a week or two to give the sugar a delicate citrus taste.

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