This luscious cake has the moist chewy texture of macaroon biscuits . Because the cake has a soft centre it is best kept and served in the tin in which it is baked. The cake, without the cream, will keep for a week in an airtight tin.
1 teaspoon vegetable oil
3 egg whites
8 ozi castor sugar
6 oz. walnuts, finely chopped
1 teaspoon vanilla essence
12 water biscuits , finely crushed
1 teaspoon baking powder
5 fl. oz. whipping cream, stiffly whipped
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease an 8-inch round cake tin with the oil and set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Add 1 table- spoon of the sugar and continue beating for 1 minute.
With a metal spoon, carefully but thoroughly fold in the remaining sugar, the walnuts, vanilla essence, biscuits and baking powder. Spoon the mixture into the cake tin.
Place the tin in the centre of the oven and bake for 30 minutes.
Remove the tin from the oven and allow the cake to cool completely before serving. Serve straight from the tin, with the cream.