Cream 125g softened butter with half cup sugar (you can go up to 1 cup sugar depending on your taste).
Beat in 2 extra large eggs, 1 at a time until light and fluffy.
Add 1-2 tsp almond essence (more or less according to your preference).
Add 2 cups self raising flour and 1 cup milk (you may add an extra 1/4 cup milk if batter is too thick).
Mix well and spoon equally into 2 lined round baking dishes.
Bake at 180 deg cel for 20-30 mins or until the knife comes out clean when tested.
Allow to cool thoroughly before icing.
Royal Cream Icing
Beat 3 cups of icing sugar with 1 tsp almond essence and 125g butter.
Beat in 1-2 tbs milk to make creamy.
Use to sandwich together the 2 completely cooled cakes and top as well.
Prepared, tried and tested by: Irene Dasari
Irene's Royal Cream Cake
February 15, 2017 | | Leave your comments|