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Gail’s Royal Cream Cake

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Cream 125g butter with half cup sugar (u can go up to 1 cup sugar depending on your taste).
Beat in 2 eggs, 1 at a time until light and fluffy.
Add 1tsp vanilla essence and 2 tsp almond essence.
Add 2 cups self raising flour and 1 cup milk.
Mix well and spoon into a lined baking dish.
Bake at 180 deg C for 25-30 mins or until the knife comes out clean when tested.
Allow to cool thoroughly before icing.

Royal Cream Glaze
Beat 2 cups of icing sugar with 1 tsp almond essence and +-5 tbs milk (add a little milk at a time).
The glaze should be thick with a pouring consistency.
Pour over cooled cake and decorate as desired.

Original recipe: Irene Dasari
Prepared, tried and Tested by: Gail Haselsteiner

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