Mascot cake

I made this two-layer cake for a dinner with friends this weekend and all of them loved it. This is a family recipe that mum often made for special occasions. It is a cake that beautifies a festive table. Perhaps it would be nice for Easter!? This amazing cake melts in the mouth and its icing encourages gluttony... it is heaven for your taste buds.

Ingredients

7 eggs (separate the yolks from the whites)

7 tablespoons of sugar

3 tablespoons of potato starch flour

1 teaspoon of baking powder

1 vanilla pod

Buttercream Icing

Salted butter, softened (200g)

Icing sugar (200g)

6 teaspoons of lemon juice

Tapered almonds (I used grated coconut powder)

Preparation

1. Beat the egg yolks with the sugar until frothy. Add the vanilla seeds, beating constantly.

2. Gradually add the sifted potato starch flour and the baking powder, stirring constantly to ensure thorough blending.

3. Beat the egg whites with the salt until stiff. Fold gently but thoroughly into the egg yolk mixture.

4. Line a rectangular mould with greaseproof paper. Bake in a moderate oven (175 degrees) until the cake springs back when touched gently with fingers (20 minutes).

5. Leave to cool thoroughly before removing the cake from the mould. Once cold, cut the cake in two to make square halves.

Buttercream icing

Beat the softened butter with the icing sugar and add the lemon juice.

Topping

Put a little icing between the two halves. Cover the cake with the remaining buttercream icing. Sprinkle with grated coconut powder (or sprinkle with tapered almonds). Decorate to your taste.

Serves 6

Tips: Alternatively, you can decorate with canned fruit. (cherries, apricots, pears, pineapple). For a bigger cake just double the ingredients.