13/11/2020 0 Comments
This cake is also very versatile - you can make it as a chocolate cake, a rainbow cake or a plain fruit sponge!
1/2 tea spoon Vanilla Essence
150g Castor Sugar
Mix all of the above with an electric mix or in a 'kitchen aid' until pale and creamy and the mixture forms 'ribbons'
150g Self Raising Flour
(IF YOU ARE MAKING CHOCOLATE CAKE, SUBSTITUTE 50G OF FLOUR WITH RAW CACAO POWDER)
(IF YOU ARE MAKING RAINBOW CAKE, ADD DROPS OF YOUR PREFERRED FOOD COLOURING)
Fold small amounts of flour at a time into the wet mix (do not use electric mixer and do not 'mix' together… it must be folded!)
Pour the mixture into pre buttered & floured tins
Put in a pre-heated oven of 190 degrees for 20 minutes or until skewer is clean
This is for the icing of the cakes and is delicious and easy!
150g Unsalted butter cubed
350g Icing Sugar sifted
1/2 teaspoon Vanilla Essence
1 tea spoon Warm water
Put all of the above ingredients in to a bowl and mix with an electric mixer or 'kitchen aid' until pale and creamy
Spread between the layers of your cooled cakes and on the outside if you wish!