Flop-proof cake


Ingredients 10
Servings 8
Time

Ingredients

  • 125
    g
    margarine, softened
  • 170
    g
    castor sugar
  • 200
    g
    flour
  • 15
    ml
    baking powder
  • 2
    large eggs
  • 125
    ml
    milk
  • 2
    ml
    vanilla essence
  • ICING
  • 150
    g
    margarine, softened
  • 200
    g
    icing sugar
 

Method

 
Preheat oven to 180 ºC. Grease and line bottom of two 20 cm sandwich tins. Place margarine in a bowl. Sift dry ingredients onto margarine. Add eggs, milk and essence. Beat for 3 minutes by hand or 1 1/2 minutes by electric mixer at low speed until smooth. Spoon it into sandwich tins. Bake for 20 to 30 minutes until skewer comes out clean. ICING: Cream margarine and icing together well, until light and fluffy. Sandwich cooled cakes together with half of the icing and ice top with remainder.
 

Read more on: bake  |  dairy
 

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