Inkomazi Cake

Method

1. Preheat the oven to 180°C.
2. Cream butter and sugar until light and fluffy – add vanilla essence and mix.
3. Add egg yolk – one at a time and mix well.
4. In a separate bowl – add bicarbonate of soda to the Inkomazi.
5. Sift flour, baking powder, and salt together.
6. Alternate flour mixture with egg mixture – mix well.
7. Beat egg whites until stiff but not dry and fold into cake mixture – work with a light hand.
8. Pour into well-greased cake tins and bake for 45 minutes.

Topping:

1. Melt butter and sugar over a not too high heat until sugar has melted.
2. Add fresh cream, coconut, and vanilla essence to the butter mixture – mix well.
3. Pour over cakes when it comes out of the oven – put on oven grill.
4. Place cakes under oven grill – keep watch as it can burn easily.
5. Remove from oven grill – allow to cool before removing from cake tins.
6. Melt dark chocolate and spread on top of cake.

Tip:

Point #4 under TOPPING below is very important – make sure you know how your grill works!