A firm favourite of ours ….
Ingredients
150 g butter
1 cup castor sugar
3 eggs
2 cups cake flour
1 tbsp cocoa powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 cup milk
1 tbsp white vinegar
3 tbsp red or crimson pink food colouring
2 tsp vanilla essence
Cream Cheese Icing
250 g full fat cream cheese
2 tsp vanilla essence
150 g butter room temp
4 cups sifted icing sugar
Preheat oven to 180 C. Grease and line 2 x round 18 cm cake pans. In a large bowl with electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time while beating. Sift dry ingredients in a separate bowl and in a separate jug add milk and vinegar together. Alternating with some of the dry ingredients and the milk and vinegar mixture, mix all the ingredients together. Add food colouring and vanilla essence and mix. Spoon mixture into the prepared tins. Bake for 25 to 30 minutes or until the centre of the cake springs back when lightly pressed. Cool in tins for 10 minutes then turn out into a wire rack to cool completely. ICING : Place butter and cream cheese in a large bowl and beat together until light and fluffy. Gradually sift in the icing sugar and add vanilla essence, beat until smooth. Place in fridge for 20 minutes before decorating the cake. On a serving plate place one cake bottom side up, spread with some icing, place the other cake on top of that and continue icing the top and sides with remaining icing, decorate as desired. I used roasted almond flakes and choc cigars with choc sprinkles. Light dredging of icing sugar.
Recipe – The Journey of Cape Malay Cooking
Posted and Baked by Gail Haselsteiner
