Frangi­pani cake

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - BY HE­LEN CARP

SERVES 12

“How can any­one re­sist this gor­geous, moist, deep-yel­low cake with its fluffy white top­ping, rem­i­nis­cent of the colours of a sum­mer frangi­pani flower?”

230g un­salted but­ter, at room tem­per­a­ture 6 egg yolks 1½ cups (340g) caster sugar 2 cups (300g) self-rais­ing flour 1 cup (250ml) milk

TOP­PING

6 egg whites 1 cup (230g) caster sugar 2 cups (180g) des­ic­cated co­conut

1 Pre­heat oven to 160°C (140°C fan-forced). Grease and flour a 22cm spring-form cake tin. Line with bak­ing paper. 2 In an elec­tric mixer, beat the but­ter, egg yolks and sugar un­til thick and creamy. Gen­tly fold in the flour and milk. Pour the bat­ter into the pre­pared tin. 3 TOP­PING In a sep­a­rate bowl, whisk the egg whites un­til soft peaks form, then, with the mo­tor run­ning, add the sugar slowly, con­tin­u­ing to beat un­til the sugar is dis­solved and stiff peaks form. With a metal spoon or spat­ula, gen­tly fold in the co­conut. Spread the top­ping over the bat­ter. 4 Bake for about 1 hour 45 min­utes or un­til a skewer in­serted in the mid­dle comes out clean.

Frangi­pani cake

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