The recipe is very simple and the end result is truly delicious and moist.
|4||eggs — extra-large|
|250 g||castor sugar|
|280 g||flour — cake|
|15 ml||Robertson's baking powder|
|5 ml||vanilla — essence|
|250 g||icing sugar — sifted|
|10 ml||vanilla — essence|
Preheat oven to 180°C.
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans.
Bake in a preheated oven for 25-30 minutes.
Leave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing. Use remaining icing to ice top of cake.
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
Recipe reprinted with permission of Snap, Sizzle & Cook. To see more recipes, please click here.
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