Snowflake Layer Cake

This took a little longer than a normal sponge cake,

but the results were well worth it...

Definitely a big hit!

If you feel like giving it a go here's the recipe by Carole Walter.

325g Plain Flour
4 tsps baking powder

1/2 tsp salt

175ml Milk

125ml Water

225g unsalted butter at room temperature

325g caster sugar

1 large egg

1 1/2 tsps vanilla essence

1 tsp coconut essence

5 large egg whites

1/2 tsp cream of tartar

Buttercream - you can make your own, but I used a tub of Betty Crocker Buttercream Icing

200g dessicated coconut.

Preheat the oven to 180C / 350F / Gas 4
Grease two 9"  round,  2" deep cake tins and line the bases with non stick paper.

Sift the flour, baking powder and salt together three times. Mix the milk with the water.
Using an electric mixer on medium speed cream the butter until very light.

Gradually add 225g of the sugar, taking  6 - 8 minuted to incorporate it. Beat in the egg,
then the vanilla and coconut essences.

(I had to miss out the coconut essence as I couldn't find any!)
Fold in the flour mixture alternatively with the  milk and water, beginning and ending with the flour.

Whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks form.

Add the remaining sugar, 1 tbsp at a time, beating to form a soft meringue.

Fold into the cake mixture and divide the mix between the 2 cake tins.

Bake for 30 - 35 mins, or until golden brown and coming away from the sides of the tins.

Leave in the tins on a cooling rack for 15 mins. The turn out and remove the non stick paper.

Leave to cool completely, then fill and coat with buttercream and cover with the dessicated coconut.

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