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Frosted Walnut Layer Cake




Source of Recipe


by Mary Berry


List of Ingredients




225g/8oz soft margarine
225g/8oz caster sugar
4 eggs
225g/8oz self-raising flour
2tsp baking powder
100g/4oz walnuts, finely chopped
For the Frosting:
2 egg whites
350g/12oz caster sugar
4tbsp water
¼tsp cream of tartar
To Decorate:
walnut halves




Recipe



1. Preheat the oven to 160C/325F/Gas 3. Lightly grease and base line 20cm/3x8in sandwich tins with greased greaseproof paper.
2. Measure all the ingredients for the cake into a large bowl and beat together until thoroughly blended. Divide equally between tins and level the surface.
3. Bake in the preheated oven for about 25-30 minutes until the cakes are golden and springy to the touch. Turn out and leave to cool on a wire rack.
4. For the frosting, measure all the ingredients into a bowl over a pan of hot water and whisk, using an electric or rotary whisk, for 10-12 minutes until thick. Sandwich the cake layers together with a little of the frosting, then use the remainder to cover the top the sides of the cake, swirling the icing to form soft peaks. Decorate with the walnut halves.

Secrets of success:
In the all-in-one method, self raising flour and baking powder are used together to give the cake the necessary lift. The quickness of the method means that less air is beaten into the mixture than if making the cake the traditional way. Don't be tempted to use more baking powder than specified or the cake will rise up and then sink back again.