|260 ml||full cream milk|
|12 ml||Robertson's vanilla essence|
|750 ml||flour — sifted|
|500 ml||castor sugar|
|15 ml||Robertson's baking powder|
|170 g||butter — cold|
|170 g||butter — softened|
|2,5 ml||Robertson's vanilla essence|
|750 ml||icing sugar|
|hundreds and thousands|
|Robertson's food colouring — assorted colours|
Preheat the oven to 180 °C.
Lightly grease a medium roasting pan and line the bottom with baking paper.
In a medium bowl or measuring cup, combine and whisk together the egg whites, egg, 60 ml (¼ cup) of the milk and the vanilla. Set aside.
In a bowl, combine the dry ingredients together.
Add the cold butter, one piece at a time, while mixing with a beater.
Continue to mix on low until the mixture is fine and crumbly. Add 200 ml (¾ cup) milk and mix. Scrape the sides and bottom of the bowl to mix all the ingredients.
Add the egg mixture in batches until well incorporated.
Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a cake tester inserted in the centre comes out with a few crumbs.
Allow to cool on racks for 10 minutes before
loosening the sides with a small metal spatula. Turn out on to greased wire racks. Turn the cakes upright and
allow to cool completely.
For the icing:
Whisk the butter until creamy. Add the vanilla and mix until combined.
Add the sugar one cup at a time and mix.
Add the cream one tablespoon at a time until the desired consistency is reached. Mix on medium speed for another 2 minutes.
Put the cake on a cake plate. Spread icing on top
(keep about 60 ml [¼ cup] aside). Chill until set or for about 30 minutes. Cut into blocks and arrange in a hopscotch pattern.
Colour leftover icing with green colouring and write numbers with a piping bag. Decorate with sprinkles.
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