Laura Mariano
Ingredients
- ⅘ cup (200g) SPAR butter
- 1 cup (200g) SPAR white sugar
- 3 extra large
- SPAR eggs
- 2 tsp vanilla essence
- 1 ½ cups (195g) SPAR Cake Wheat flour
- ½ tsp baking powder
- Generous pinch of salt
- ¼ cup SPAR full-cream milk
instruction
- Line and grease 2x20cm cake pans
- Preheat the oven to 175°C
- Cream the butter and the sugar by whipping it until light and airy – about 5 minutes.
- Add the eggs one by one and whip between each addition.
- Add the vanilla essence.
- Add 1-2 Tbsp of flour and continue beating for 2 minutes, then add the rest of the flour, baking powder, salt and milk and gently mix by folding the ingredients into each other.
- Divide the batter equally between the two cake pans and spread it out evenly.
- Pop in the oven and bake for 30-35 minutes or until golden and a test pen comes out clean.
