GOLDEN CAKE

GOLDEN CAKE
125 gr Butter
250 ml Castor Sugar
3 Extra-Large Eggs, separated
5 ml Vanilla Essence
250 ml Cake Flour
10 ml Baking Powder
125 ml Milk
250 ml Desiccated Coconut
Cream the butter and 125 ml Castor sugar until light and creamy. Add the egg yolks, one at a time, then add the vanilla essence and beat well. Sift the flour and the baking powder together and add to the creamed mixture alternately with the milk. Mix through to incorporate all the ingredients. Spoon the batter into a 20 cm springform pan sprayed with non-stick cooking spray. Whisk the egg whites until soft peaks form (if preferred, add a pinch of salt to speed up the process) and gradually add the remaining castor sugar, beating until you have a meringue-like mixture. Fold in the coconut. Gently spoon the meringue over the uncooked cake batter. Bake in a preheated oven at 160 Deg. Cel. for 50 – 60 minutes or until a skewer comes out clean. Cool the cake completely in the pan, then loosen with a palette knife and transfer to a serving plate.

Photo and recipe posted by Melissa Ann Vermeulen