This luscious cake will tempt even the staunchest of slimmers! Serve it as a special treat with coffee, or as dessert.6 oz. plus
1 tablespoon butter
10 oz. flour
2 teaspoon salt
2 teaspoons baking powder
8 oz. sugar
6 fl. oz. milk
½ teaspoon vanilla essence
2 teaspoon rum essence
6 egg whites, stiffly beaten
2 egg whites
12 oz. sugar
5 tablespoons cold water
½ teaspoon cream of tartar ? teaspoon vanilla essence
6 oz. seedless raisins, finely chopped
3 oz. walnuts, chopped
6 oz. maraschino cherries
2 ½ oz. flaked almonds
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the tablespoon of butter, lightly grease three 7-inch sandwich cake tins. Set aside.
Sift the flour, salt and baking powder into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Beat in the milk, a little at a time, beating in about tablespoon of the flour mixture with each addition. Beat in the vanilla and rum essences and, with a metal spoon, carefully fold in the remaining flour mixture.
With a metal spoon fold in the stiffly beaten egg whites, using a cutting move- ment so that the egg whites are absorbed without losing their lightness.
Divide the mixture equally among the three prepared cake tins. Place the tins in the oven and bake for 20 to 30 minutes or until a skewer inserted into the centres of the cakes comes out clean. Remove the tins from the oven and place them, cake-side down, on a wire rack. Allow the cakes to cool before turning them out of the tins.
Meanwhile, prepare the frosting. Put the egg whites, sugar, water and cream of tartar into the top of a double boiler or into a bowl set over a saucepan of boiling water. Cook the frosting, whisking constantly with a wire whisk, for 7 minutes.
Remove the pan from the heat and beat in the vanilla essence. Then continue beating the frosting until it is thick enough to spread. Divide the mixture between three small mixing bowls.
To one bowl add the raisins and walnuts, mixing well with a metal spoon.
Chop half the maraschino cherries finely and add them to the second bowl of frosting together with the almonds. Mix well.
Halve the remaining cherries and set aside. Leave the third bowl of frosting plain.
Place one of the cakes on a serving dish. With a palette knife spread the raisin and walnut frosting over the cake. Place a second cake on top and spread this with the cherry and almond frosting. Top with the third cake and spread the plain frosting on top. Decorate the cake with the reserved maraschino cherries.