I haven't iced these cakes, but you can ice them with glace icing, buttercream, American frosting (not my cup of tea I'm afraid.) or melted chocolate, left in the fridge to set.
Makes: 12 Preparation:10 minutes Cooking: 15-20 minutes
Equipment:
1 large mixing bowl
1 cake tray with 12 spaces
12 cake cases
1 wooden spoon
Ingredients:
4oz/125g Caster Sugar
4oz/125g Butter, softened
4oz/125g Self Raising flour, sifted
2 eggs
1 tsp Vanilla Extract
Pinch of salt
To make:
1. Preheat the oven to 180° c/gas mark 4.
Makes: 12 Preparation:10 minutes Cooking: 15-20 minutes
Equipment:
1 large mixing bowl
1 cake tray with 12 spaces
12 cake cases
1 wooden spoon
Ingredients:
4oz/125g Caster Sugar
4oz/125g Butter, softened
4oz/125g Self Raising flour, sifted
2 eggs
1 tsp Vanilla Extract
Pinch of salt
To make:
1. Preheat the oven to 180° c/gas mark 4.2. Line the cake tray with the cake cases.
3. Cream together the butter and sugar until smooth.
4. Beat the egg with the vanilla extract and the salt.
5. Slowly mix the egg and flour in with the butter and sugar.
6. Spoon the mixture into the cake cases, and place the trays in the oven.
7. Take out of the oven when risen, golden and moist.
