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Vanilla cake with jam

Recipe from: 2/27/1997 12:00:00 AM
Ingredients 12
Servings 8


  • CAKE
  • 200
    soft margarine
  • 250
    castor sugar
  • 4
    extra-large eggs
  • 500
    self-raising flour
  • 5
    vanilla essence
  • 15
    skim milk
  • 100
  • 400
    icing sugar
  • 100
    raspberry jam
  • extra icing sugar to sift on top


1 hr 10 mins
Preheat the oven to 180ºC (350ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray. Beat the margarine, castor sugar, eggs, self-raising flour, vanilla essence and milk together in a large mixing bowl until light and well blended. Turn into the prepared cake tin and bake for about 1 hour and 10 minutes until done. Cover the cake with aluminium foil if it turns too dark on top before the cake is done. The cake is done when a testing skewer comes out clean when inserted into the centre of the cake. Cool slightly in the tin before turning out onto a wire rack to cool completely. Slice in half horizontally. Whisk the butter for the icing until light and creamy, adding small quantities of icing sugar while beating continuously. Beat until spongy. Spread the bottom cake layer with jam and then with the butter icing. Place the other cake layer on top and dust with extra icing sugar. Place the cake on a paper plate and carefully insert into a large plastic bag. Fill the bag with air to prevent it touching the cake. Makes a medium-sized cake.

Read more on: bake  |  fruit

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