admin
(Ingredients – Makes one large cake)
4 extra large eggs
250 ml sugar (1 cup)
500 ml cake flour (2 cups)
15 ml baking powder (1 Tbsp)
1 ml salt
125 ml warm milk (½ cup)
125 ml cooking oil (½ cup)
Butter Icing
100 g soft butter or margarine
500 ml icing sugar (2 cups)
10 ml vanilla essence (2 tsp)
about 25 ml milk
Instructions
Preheat your oven at 180 degrees. Grease and line two 8 inch(20cm) sandwich tins.
Whisk eggs and sugar together until light and fluffy or resembling custard.
Sift the dry ingredients. Combine warm milk and oil in a jug.
Gently fold in the sifted dry ingredients and liquid mixture, using a large metal spoon.
If using an electric mixer, mix for 30 secs to a minute on high speed.
Do not over mix.
Turn out into two 20 cm greased, sandwich tins and bake in a preheated oven at 180 °C for about 35 minutes.
Turn out onto wire rack and cool.
Icing: Cream butter, icing sugar and essence.
Add enough milk to make mixture light and creamy, and of a spreadable consistency.
Sandwich the layers of cake together with icing, then ice the top of the cake.
Variations
For a different flavour, omit vanilla essence and add grated citrus rind, fresh citrus juice, smooth cottage cheese, cocoa powder or coffee powder.
Granadilla cake: Add 30 ml granadilla pulp to cake mix and another 30 ml to the icing.
Orange cake: Substitute milk and water with orange juice. Omit the vanilla essence and add 5 ml grated orange rind.
Nut cake: Stir 75 g chopped walnuts or any other nuts into the batter.
Spice cake: Sift 5 ml ground cinnamon, 5 ml ground ginger and 2 ml ground cloves together with the dry ingredients. Omit the vanilla essence. – Online.
Online Reporter