250g margerine (I used Rama original margarine)
2 cups castor sugar
3 large eggs, separated
1tsp vanilla essence
1 cup milk
3 cups self raising flour
Method
Cream butter & sugar until light & fluffy.
Add egg yolks & beat well. Mix in vanilla.
Add flour & milk alternately, little at a time.
Lastly beat egg whites in a separate bowl until stiff peaks form. Fold into batter.
Bake at 180 degrees for 30-40 minutes.
I opted for a vanilla buttercream frosting.
Decorate wth grated milk chocolate and sprinkles.
Vanilla Buttercream Icing (or choc)**
175 g butter
2 cups icing sugar
3 tbsp boiling water
1 tsp vanilla essence
Place the butter in a mixing bowl and beat until soft.
Add the rest of the ingredients.
Beat until smooth and creamy.
**For chocolate icing, mix 4 tablespoons of cocoa powder with the boiling water until it forms a paste. Add the paste to the softened butter before adding the rest of the ingredients.
Source credit : Li Coop from CBR
Prepared, tried and tested by: Gail Haselsteiner
