Youngberry and gooseberry vanilla cake

Recipe from: 27 August 2012

Ingredients 8
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1/2
    cup
    butter
  • 1
    cup
    sugar
  • 2
    eggs
  • 1
    pinch
    salt
  • 1
    tsp
    vanilla essence
  • 1
    cup
    milk
  • 2
    cup
    cake flour
  • 3
    tsp
    baking powder
 

Method

00:15
 
Pre-heat your oven to 180°C. Cream the butter until it is light and fluffy, then add the sugar and
beat again. Then add the eggs in one at a time, beating in between each one.

Sift the dry ingredients and add to the butter mixture. Slowly beat in the milk and vanilla essence.

Line two cake pans with grease-proof paper and divide the mixture evenly between the two.

Bake the cake for 25-30 minutes or until the cake is cooked – if pierced with a knife, the blade should run clear, if any batter sticks to the knife place back into the oven.

Place cakes on a cooling rack and once cooled, ice your cake with whatever you feel to be the best.

Reprinted with permission of Foodmonger. To see more recipes, click here.
 

Read more on: recipe  |  cakes  |  starch  |  dessert  |  bake  |  eggs
 

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Passion fruit champagne

2016-12-01 14:56
 
 

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