Recipes continued
Foundation Butter Cake
125g butter or margarine
4 drops vanilla extract
¾cup castor sugar 2 eggs
2 cups S.R. flour
1 cup milk
1.Preheat oven to 180°C and grease a 20cm round cake tin or similar.
2.Using a bowl, break up shortening on ‘LO’ speed 1, add vanilla and sugar, and cream on speed 3 until light and creamy. Approximately 2 minutes.
3.Add eggs one at a time beating well between each addition.
4.Reduce to speed 1 and mix in sifted flour and liquid alternately. Be careful not to use high speeds as flour will go everywhere! Mix for
5.Scrape batter into prepared tin. Bake for
Variations to this recipe:
Lemon or Orange Cake
Add the rind of one lemon or orange into the cake batter, and or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee powder into the cake batter. On top of the cake batter sprinkle with a mixture of 1 tablespoon butter, 2 tablespoons plain flour, 2 tablespoons sugar, ½ teaspoon of cinnamon and 2 tablespoons of instant coffee.
Chocolate Cake
60g unsweetened chocolate - melted and combine with milk from the recipe above and mix well into the cake batter before baking.
Marble Cake
Divide batter into 3, leave one plain, add pink food colour to second portion and 2 tablespoons of cocoa, 1/8 teaspoon bicarbonate of soda and 1 tablespoon milk to the remaining cake batter. Drop spoonfuls of alternate colours into a 20cm ring tin, or place each coloured cake mixture into 3 separate tins and bake. Then cut into 2cm thick fingers and sandwich together with the fluffy frosting (recipe in icing section, page 19). As sandwiching fingers together create a 3x3 finger cake, decorate with extra frosting.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed berries to the top of the cake batter in tins before baking. Make sure that berries are well drained if canned.
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