Description
Today we modified it and used Caramel to sandwich the layers and added some regular butter icing to it as I used wanted to create a flat layer cake to create a Onesie (infant bodysuit) for a Baby Shower.
Ingredients
Units
Scale
- 1 cup flour (I only use Robin Hood Blending flour. I do believe you find it in SA as well. Not sure where else you will find it).
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract (you can also use regular vanilla, but to me, pure vanilla is absolutely worth the price, and I love to use Madagascar vanilla)
- 2 XL eggs
- 1/2 cup 1% milk
- 1 cup Confectioners’ sugar (Icing sugar)
- 1/2 cup unsalted butter
Instructions
- Use an electric beater and beat the butter and sugar until creamy and pale light in color.
- ** Tip: Put a cover over your bowl to eliminate the icing sugar flying all over the work surface. I usually cut a hole in the center of a paper plate and stick the beater prongs through it, and it works perfectly. No-fuss, no mess, no clean-up of icing sugar all over your countertop.
- Add the eggs one at a time and beat until well incorporated.
- Add vanilla essence and mix through.
- Sift in the flour and baking powder, then add it to the mixture, and pour in the milk, and mix through, scraping the sides as you go along.
- I continued to use the electric handheld mixer all the way, and it is perfect.
- You can grease your pan, or as I prefer, cover your pan with parchment paper.
- Cut it large enough to leave a rim up the side of your pan and use it to grab onto as a handle to pick it up and remove it from the pan once done.
- Should you use a regular cake pan, a single batch of the above-listed ingredients will be fine, or you can make double and then have a double-layer cake.
- Pour the batter into a baking tin and bake at 180C / 350F for 25 minutes. Even the double mixture only took 25 minutes as it is in a flat tray.
- Remove from oven and turn out on a wire cooling rack to cool down properly.
- I sandwiched it with caramel and decorated it with white and blue store-bought icing, as I wanted to have pure white and a dark blue icing.
Notes
**IMPORTANT: I doubled it as the oven pan took a double recipe. So, all in all, I made this recipe 4 times (2 doubles), Pan size: 10 x 12.5 inches / 26 x 33 cm.
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes – Saffas Daily Recipes and Blogger at EsmeSalon
Nutrition
- Serving Size: 1
- Calories: 238
- Sugar: 14
- Sodium: 118
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 4
- Cholesterol: 78
Keywords: Victoria Sponge Cake
