-FOR THE CAKE-
250 g Butter
250 g Sugar; powdered
5 Eggs; (250 g)
200 g Flour; sieved
25 g Rawa
1 ts Vanilla essence; (5 ml)
FOR THE FONDANT
1 kg Icing sugar; sieved
1/4 c Water; (60 ml)
1 tb Gelatine; (15 g)
1/2 c Liquid glucose; (120 ml.)
1 tb Glycerine; (15 ml)
Cornflour as required for
-kneading
CREAM butter.Add sugar and mix well. Add well beaten egg yolks. Beat egg
whites till they stand in peaks and add to the butter-sugar mixture. Then
fold in flour, rawa and one tsp. vanilla essence. Pour into a greased egg
shaped cake mould and bake in a moderately hot oven till done. When cool,
cover with fondant and decorate as desired.
PUT the water into a small saucepan and sprinkle the gelatine over. Cook
over low heat, stirring till the gelatine dissolves. Do not allow to boil.
Remove the pan from heat and add the glucose and glycerine. Stir till the
glucose dissolves. When cool, make a well in the centre of the icing sugar
and gradually pour in three-fourths of the liquid and mix to a firm dough.
If the fondant is too dry, add a little of the remaining liquid. If too
wet, add more icing sugar. Turn fondant on to a clean work surface, dust
with a little cornflour and knead until smooth. Cover with a plastic wrap
until ready to use.
Yields
4 servings