Buffalo Macaroon Cake – Aunty Ria’s
Ingredients
- 50 gr. (2 oz.) butter
- 110 gr. (4 oz.) caster sugar
- 2 large eggs, separated
- ¾ tsp. vanilla essence
- Approx. 30 ml (2 tbsp.) milk
- 75 gr. (3 oz.) self raising flour
- Pinch of salt
- Topping:
- 2 egg whites
- (use yolks in cake)
- 110 gr. (4 oz.) desiccated
- coconut
- 50 gr. (2 oz.) caster sugar
- Preheat oven to 180°C.
- Grease a 15 cm. (6") loose-bottomed cake tin and line the bottom with parchment paper.
Method
This is an old recipe my dad’s Aunty used to make – I loved the “special events” addition so I have included it here.
No. 1 Mixture
Cream the butter and sugar until white and fluffy. Add the egg yolks, vanilla and milk and fold in the sifted flour and salt. Add more milk if required, the batter should gently drop off the spoon.
Spread into the tin.
No. 2 Mixture
Beat the egg whites until stiff and fold in the sugar and desiccated coconut. Pile this mixture on top of the 1st mix, smooth over evenly and bake for 30 minutes in a moderate oven.
Lift out carefully when golden and spongy to the touch.
For special events, cut through and spread with raspberry jam and whipped, stiff cream.
My variation:
Add 1 tsp. grated lemon rind to the creamed mix and then slice the sponge in two and fill with lemon curd.
