29 feb

Brown Sugar Nut Cake

Mrs Evans, Wagga Branch

MAKES ONE 20 CM CAKE

125 g (½ cup) butter, softened

185 g (1 cup, lightly packed) brown sugar

2 eggs, separated

200 g (1¹/₃ cups) plain flour

2 teaspoons baking powder

125 ml (½ cup) milk

1 teaspoon vanilla essence

125 g (1 cup) chopped walnuts

Preheat oven to 180°C. Lightly grease and flour a 20 cm round cake tin.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the egg yolks and beat well. Sift the flour and baking powder into a bowl and add to the creamed mixture alternately with the milk. Stir in the vanilla and walnuts.

Using clean beaters, whisk the egg whites in a bowl until firm peaks form, then stir into the cake batter. Spoon mixture into the tin.

Bake for 30–40 minutes, or until a skewer inserted in the centre comes out clean.

Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.