February 10, 2016


Self-raising flour - 100 gms
Salt -  pinch
Butter - 100 gms
Castor Sugar - 100 gms
Eggs - 2 (lightly beaten)
Walnuts - 100 gms

For the filling and covering:
Granulated sugar - 450 gms
Cold water- 115 ml
Egg whites - 2 (stiffly whisked)


  • Chop the walnuts reserving 7 halves for the top.
  • Sieve flour and salt.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time. Fold in dry ingredients with metal spoon.
  • Add chopped walnuts.
  • Divide mixture equally between 2 well greased 6-7" sandwich tins.
  • Bake in the centre of a moderate oven for 25-30 minutes. Turn out and and cool on a wire tray.
  • Dissolve sugar in the water, stirring continuously, and then allow to boil, without stirring.
  • Keep the mixture boiling until a teaspoonful dropped into cold water forms a soft ball.
  • Pour the syrup on to the stiffly whisked egg white.
  • Whisk until mixture is thick and will coat the back of a wooden spoon.
  • Quickly spread a layer in the centre of the cake and sandwich together.
  • Pour the remaining over the top and sides swirling decoratively.

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