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Charmaine’s Vanilla Sponge Cake and Royal Icing

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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

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