Frosted Walnut Layer Cake
Cut into 12 generous wedges

8 oz/22g soft margarine
8 oz/225g caster sugar
4eggs
8 oz/225g s.r. flour
2 t baking powder
4 oz/100g walnuts, finely chopped
for the frosting
2 egg whites
12 oz/350g caster sugar
4 T. water
¼ cream of tartar
to decorate walnut halves.

Preheat the oven to 160C/325F/ gas 3. Lightly grease and base line 3x8 in /20cm sandwich tins with greased greaseproof paper.
Measure all the ingredients for the cake into a large bowl and beat together until thoroughly blended. Divide equally between the tins and level the surface.
Bake in the preheated oven for about 25-30 minutes until the cake are golden and springy to the touch. Turn out and leave to cool on a wire rack.
For the frosting, measure all the ingredients into a bowl over a pan of hot water and whisk, using an electric or rotary whisk, for 10-12 minutes until thick. Sandwich the cake layers together with a little of the frosting, then use the remainder to cover the top and sides of the cake, swirling the icing to form soft peaks. Decorate with the walnut halves.