Irene's Royal Cream Cake

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.
Enjoy :*
Prepared, tried and tested by: Irene Dasari

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup