- 8oz (225g) stork
- 8oz (225g) caster sugar
- 4 eggs
- 8oz (225g) self raising flour
- 2 teaspoons baking powder
- 4oz (100g) walnuts, finely chopped
For the frosting:
- 2 egg whites
- 12oz (350g) caster sugar
- 4 tablespoons water
- Quarter teaspoon cream of tartar
- Walnut halves
Preheat the oven to 160degrees/325F/ Gas 3. Lightly grease and base line 3x 8inch sandwich tins with greased grease proof paper.
Measure all the ingredients for the cake into a large bowl and best together until thoroughly blended. Divide equally between the tins and level the surface.
Bake in the pre-heated oven for about 25-30 minutes until the cakes are golden and springy to touch. Turn out and leave to cool on a wire rack.
For the frosting, measure all the ingredients into a bowl over a pan of hot water and whisk, using an electric or rotary whisk, whisk for 10-12 minutes until thick. Sandwich the cake layers together with a little of the frosting, then use the remainder to cover the top and sides of the cake, swirling the icing to form soft peaks. Decorate with the walnut halves.