125 g butter, room temperature
200 g (250 ml) Sugar
5 ml (1 t) Mint essence
3 extra-large eggs
280 g (500 ml) cake flour
15 ml (1 tbs) baking powder
3 ml (½ t) salt
150 ml milk
4 drops green food colouring
Preheat the oven to 180°C. Grease and line 2 x 20 cm cake tins.
Cream the butter and sugar together until light and creamy.
Add mint essence.
Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder and salt together.
Fold into the creamed mixture, alternately with the milk.Add food colouring and beat well.
Spoon mixture into the prepared cake tins, and bake for 20-25 minutes or until a skewer inserted comes out clean.
Leave in pans for a few minutes before turning out onto a wire rack to cool completely before icing.
Chocolate icing :
150 g Butter
280 g Icing Sugar
A few drops of Vanilla Essence
12.5 ml Hot Water
45 ml (3 T) Cocoa, sifted
Cream the butter , sugar and vanilla essence together, then slowly beat in the water and cocoa.
Sandwich the cooled cakes together with a little icing and spread the remainder over the top and sides of the cake.
Prepared, tried and tested by: Reshika Singh
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