Ant cake

Recipe from: 9/14/2000 12:00:00 AM
Ingredients 14
Servings 0
Time

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.
 

Read more on: bake  |  fruit
 

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