American White Mountain Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups caster (superfine) sugar
3 eggs, lightly beaten
350 g/12 oz/3 cups self-raising (self-rising) flour
15 ml/1 tbsp baking powder
1/4 tsp salt
250 ml/8 fl oz/1 cup milk
5 ml/1 tsp vanilla essence (extract)

5 ml/1 tsp almond essence (extract)

For the lemon filling:
45 ml/3 tbsp cornflour (cornstarch)

75 g/3 oz caster (superfine) sugar
1/4 tsp salt
300 ml milk
25 g/1 oz/2 tbsp butter or margarine

90 ml/6 tbsp lemon juice
5 ml/1 tsp grated lemon rind
For the frosting:
350 g/12 oz caster (superfine) sugar
A pinch of salt
2 egg whites
75 ml/5 tbsp cold water
15 ml/1 tbsp golden (light corn) syrup

5 ml/1 tsp vanilla essence (extract)

175 g/6 oz desiccated (shredded) coconut

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs. Mix together the flour, baking powder and salt, then add to the creamed mixture alternately with the milk and essences. Spoon the mixture into three greased and lined 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until a skewer inserted into the centre comes out clean. Leave to cool.

To make the filling, mix together the cornflour, sugar and salt, then whisk in the milk until blended. Add the butter or margarine in pieces and whisk over a low heat for about 2 minutes until thick. Stir in the lemon juice and rind. Leave to cool and chill.

To make the frosting, mix together all the ingredients except the vanilla essence and coconut in a heatproof bowl set over a pan of gently simmering water. Beat for about 5 minutes until stiff. Stir in the vanilla essence and beat for a further 2 minutes.

To assemble the cake, spread the base layer with half the lemon filling and sprinkle with 25 g/1 oz of coconut. Repeat with the second layer. Spread the frosting over the top and sides of the cake and sprinkle with the remaining coconut.