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Monday, April 25, 2011

Rafaelo Cake

Creamy delights.


For the base:

7 egg whites
7 table spoons of sugar
1x sachet baking powder
150g coconut
4 table spoons flour

For the filling:

7 egg yolks
6 table spoons of sugar
1x sachet vanilla sugar
Vanilla essence
350ml full cream milk
3 table spoons flour
250g softened butter

For the topping:

2 egg whites whisked with three table spoons of sugar


In a large bowl mix the egg whites until soft peaks form. Add sugar and mix until glossy and you can turn the bowl upside down without the mixture falling out. Add flour spoon by spoon, baking powder and the coconut and mix through. Pour in a medium sized baking dray lined with baking paper. Bake for about 30 minutes.

Meanwhile whisk egg yolks until soft peak form and then add sugar spoon by spoon. The yolks should be fluffy and light yellow. Add flour and mix well. In a medium sized saucepan add milk and vanilla essence and then add the yolk mixture. Stir constantly on medium heat until the mixture thickens - should be a custard like texture but stickier.

In a separate bowl beat the softened butter with vanilla sugar until fluffy. Add the yolk mixture and combine well with electric mixer. Leave in the fridge to cool for a couple of hours.

Spread the above mixture on the base evenly and leave in fridge to cool overnight. Spread the beaten egg white mixture on top and decorate as desired. Cut into medium sized cubes and serve.

Happy Baking :)


  1. I just want to grab a fork and dig in.