Name: Ant cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 170.00 g butter room temperature; 250.00 ml castor sugar; 4.00 eggs extra-large, separated; 500.00 ml flour cake; 15.00 ml Baking powder; 250.00 ml coconut; 100.00 g chocolate vermicelli; 250.00 ml milk; 250.00 ml icing sugar; 65.00 ml milk powder; 125.00 g butter softened; 10.00 ml vanilla essence

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Ingredients (12)

CAKE

170.00 g	butter — room temperature
250.00 ml	castor sugar
4.00	eggs — extra-large, separated
500.00 ml	flour — cake
15.00 ml	Baking powder
250.00 ml	coconut
100.00 g	chocolate — vermicelli
250.00 ml	milk

ICING

250.00 ml	icing sugar
65.00 ml	milk — powder
125.00 g	butter — softened
10.00 ml	vanilla — essence

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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.