All Recipe Books

Get it here

Free conversion guide will be available to add to your order after checkout.

Charmaine’s Vanilla Sponge Cake and Royal Icing

by

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


TRH Charmaine's Vanilla Sponge Cake and Royal Icing

4 eggs
300ml castor sugar
500ml self raising flour
1 tsp vanilla paste
100gm butter
2 cups milk

Whisk eggs and sugar till light and double in volume
Fold in the sifted flour
Add vanilla paste and mix well
Add melted butter and milk mixture
Blend well.
Bake in heart shaped tin on 180 deg C for 25-30 mins
Cool and decorate as required with royal icing

ROYAL ICING
2 large eggwhites
300 gm sifted icing sugar
1 drop almond extract
2-3 drops lemon juice

Beat whites with fork to break up
Do not incorporate air
Add icing sugar slowly
The consistency of the royal icing you need, will determine how much icing sugar you will add
Less for a runny style
More for a piping style
Add extract and lemon juice
Colour as required

Prepared, tried and tested by: Charmaine Pillay‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment