This one is from Carola’s Tia (Aunt) Maria, and it is perfect with afternoon tea:

(Serves 12)

1 cup oatmeal

1 1/4 cups boiling water

1/2 cup butter, room temperature (1 stick)

1 cup granulated sugar

1 cup brown sugar

1 tsp. vanilla

2 egg yolks, at room temperature

1 1/2 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

1 tsp. baking soda

2 egg whites, at room temperature



2 2/3 ozs. butter (2/3 of a stick or 5 1/3 TBS)

2/3 cup sugar

1/4 cup evaporated milk, undiluted

1 tsp. vanilla

1/2 cup wheat flakes or chopped nuts


Grease and flour a 9”-square pan. Preheat the oven to 350 degrees.


Stir the oatmeal into the boiling water. Let stand for 20 minutes. Cream the butter until light and lemon-colored. Gradually add the sugars, vanilla, and egg yolks. Mix the dry ingredients together. Beat the egg whites until stiff, but not dry. Add the dry ingredients alternately to the butter mixture with the oatmeal. Beat well after each addition. Fold in the beaten egg whites (best if done by hand instead of a tool). Pour into the baking pan.


Bake for 50 to 55 minutes or until done. Do not remove from the pan.


Spread the topping on the cake and broil until the topping is lightly browned. Be careful. This burns easily.