|Caster sugar||3 Ounce (85 Gram)|
|Self raising flour||3 Ounce (85 Gram)|
|Corn oil||2 Tablespoon|
|Finely chopped walnuts||4 Ounce (115 Gram)|
|Butter||4 Ounce (115 Gram)|
|Sifted icing sugar||5 Ounce (150 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
|Milk||1 Tablespoon (Adjust Quantity As Needed)|
|Granulated sugar||1 Pound (400 Gram)|
|Water||5 Fluid Ounce (150 Milliliter)|
Whisk the eggs and sugar until they are thick and leave a trail when lifted up.
Sieve in the flour and fold in with a metal spoon.
Add the corn oil and the finely chopped walnuts.
Divide the mixture between two 7 inch sandwich tins which have been greased and lined with paper.
Level the mixture with a spatula and bake in a pre heated oven for about 25 minutes until the cakes are baked.
Leave to cool for a couple of minutes in the tin, then turn out and cool on a wire tray.
When the cakes are cold, split each one into half.
Make the filling by creaming together the butter and the icing sugar, then beat in the vanilla and enough milk to make a spreadable mixture.
Spread the filling on just three surfaces and pile on top of each other.
For the icing, put the sugar and water into a heavy saucepan and heat gently until the sugar has dissolved.
Boil rapidly until you reach 250°F or until the mixture forms a hard ball when dropped into a glass of cold water.
Remove from the heat.
Whisk the egg whites until very stiff, then continue beating with an electric whisk and pour in the syrup gradually.
Continue until it is thick enough to spread, then quickly spread it all over the top and sides of the cake and decorate with walnut halves.
The icing will then harden and set giving it a frosty sheen.