Frosted Walnut Cake

Ingredients:

210g plain flour
2 1/2 tsp baking powder
1/2 tsp salt
85g butter
1/2 tsp vanilla extract
240g sugar
2 eggs, separated
112.5g walnuts
120ml milk

1 batch seven minute frosting
100g walnut kernels, for filling

Method:

Sift the flour, baking powder and salt into a bowl. Meanwhile, cream the butter in a separate bowl until soft then add the sugar and vanilla by degrees, creaming thoroughly until soft and fluffy. Add the egg yolks, walnuts and 70g of the flour mix with 150ml of the milk. When mixed stir in 140g of the flour then add the remaining milk and all he remaining flour. Stir thoroughly to blend.

Whip the egg whites until stiff (but not too dry) then fold into the cake mix. Pour into a buttered loaf tin or divide between two well greased 20cm diameter sandwich pans. Transfer to an oven pre-heated to 180°C and bake for between 20 and 30 minutes (until the top is golden and springy and a skewer inserted into the centre of the cake emerges cleanly). Allow to cool for 10 minutes then turn out of the pan and allow to cool completely.

Take half the frosting mix and combine with the walnut kernels and use to sandwich the two cake halves together. Re-shape the cake then cover with the remaining frosting. Slice into wedges and serve.

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