Out & About July 2017

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Whats for Dinner?
Second helpings
by Romilla Arber, £20, directly
from the group, or plus p+p
31
Makes 1 x 20 cm cake
110g butter at room temperature
250g caster sugar
2 eggs
175ml milk
210g plain flour
2 tsp baking powder
2 drops vanilla essence
• Preheat the oven to 180oC/Gas 4. Grease 2 x 20 cm
sandwich tins and line them with baking parchment.
• Place the butter and sugar in a mixing bowl and
cream thoroughly with an electric hand-whisk until
pale in colour and light and fluffy in texture. Add the
eggs and milk and mix again, then gently stir in the
flour, baking powder and vanilla extract.
• Divide the cake mixture evenly between the tins and
bake for 25 minutes, until the sponge is springy to
the touch. Leave the cakes to cool in the tins for 5
minutes, then turn them out on a wire rack.
To make the frosting
• Put all the frosting ingredients (except the coconut)
in a glass bowl and place the bowl over a pan of
simmering water, making sure the bottom of the bowl
doesn’t touch the water. Gently stir the mixture until
the sugar has dissolved and you can no longer see or
feel any grittiness from the sugar.
• Whisk the mixture for about 5 minutes, until the icing
stands in peaks. Remove the pan from the heat and
continue to beat until the icing is thick and easy to
spread.
• When the cakes are completely cool, sandwich them
together with some of the frosting. Using a knife,
spread the rest of the frosting over the top and sides
of the cake then sprinkle the top with desiccated
coconut.
Recipe
Coconut Layer cake
This cake looks magnificent when
it has been iced and makes a
great birthday cake
Frosting:
340g caster sugar
2 egg whites
3 tbsp water
¼ tsp cream of tartar
½ tsp vanilla extract
50g desiccated coconut
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