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Mrs Stewart's chocaroon cake

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Using an electric beater, whisk the egg whites until stiff. Then gradually add 30 gm caster sugar, continually beating. 
  • Add the coconut and cocoa. Mix with a wooden spoon until well combined and set aside. 
  • Cream the remaining caster sugar with 85 gm butter. 
  • Add the vanilla and lemon zest with the egg yolks, and beat well. 
  • Then add the milk and flour, alternately and little by little, continually mixing to form a soft batter. 
  • Brush a springform cake tin with melted butter and line the base with a round of baking paper. Then spoon in half of the batter, spreading it into the sides, and top with half of the chocolate mixture. Evenly smooth out and top with the remaining batter and a few dollops of jam. 
  • Then spread the remaining chocolate mixture on top and cook in the oven for about 40-50 mins until the cake pulls away from the sides – checking if ready with a skewer. 
  • from a recipe book published by Karitane Public Hall Building Committee in New Zealand

Ingredients

  • 2 eggs, separated
  • 145 gm caster sugar
  • ½ cup desiccated coconut
  • 1 tbsp Dutch cocoa (or any good quality cocoa)
  • 85+ gm unsalted butter, softened
  • ½ tspn vanilla essence
  • 1 tspn grated lemon rind
  • 1 cup milk
  • 170 gm self-raising flour
  • 2 heaped tbsp strawberry (or any other) jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm