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Crunchy Amber Cake

4 ozs butter
1 egg
1 egg yolk
6 ozs self raising flour
1 cup brown sugar
1 teaspoon vanilla
1/2 cup milk

Cream butter, sugar, add eggs, and vanilla and beat well. Fold in
sifted flour alternately with milk. Bake in 2 x 7" sandwich tins
for 20 to 25 minutes in a moderate oven.

Melt 3 ozs butter and add 4 tablespoons of brown sugar, stir well
until dissolved. Remove from heat and blend in 2 tablespoons of
cornflour with a pinch of salt. Return to heat, add 1 beaten egg
yolk, 1 cup milk and teaspoon vanilla. Cook for 2 minutes, then
cool and sandwich cakes together.

Beat the 2 egg whites, and add 1/2 cup white sugar, gradually when
stiff cover cake completely with meringue mixture. COMBINE 1
tablespoon coconut, 1 tablespoon white sugar, 1 tablespoon mixed
nuts and 1 teaspoon of cinnamon. Sprinkle on top of cake and place
in preheated oven at 400 degrees. Switch off oven and leave cake
for 5 to 10 minutes before removing and allowing to cool.


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