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September
24
2006

BUTTER CAKE

[JO’S KITCHEN] 

125g MARGARINE

¾ CUP SUGAR

2 EGGS

2 ¼ CUPS SELF RAISING FLOUR

¾ CUP MILK

VANILLA ESSENCE

SALT

CREAM MARGARINE & SUGAR. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD FLOUR  & MILK ALTERNATELY IN 3 LOTS, TOGETHER WITH SALT & VANILLA. STIR UNTIL COMBINED. GREASE SIDES OF TWO SANDWICH TINS & LINE BASES WITH GREASEPROOF PAPER. DIVIDE MIXTURE EVENLY BETWEEN TINS. BAKE IN OVEN, 190-200C UNTIL BROWNED & CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED IN CENTRE. COOL ON WIRE RACK.

CAKE MAY BE ICED WHEN COOL OR SPREAD WITH BUTER & SPRINKLED WITH CINNAMON & SUGAE WHILE STILL HOT.

Damian Cakes , trackback 24 views

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