Recipes
ANNETTE’S SPONGE CAKE
Ingredients
3 cups all-purpose flour
3 large eggs
3 tsp baking powder
1 cup evaporated milk mixed with ½ cup water
1 tsp vanilla essence
8 oz butter or margarine
1½ cups sugar
Directions
- Preheat oven to 350 degrees F. Lightly grease and flour 2 8-inch cake pans.
- With an electric mixer, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the vanilla essence to the milk. Add the flour alternately with the milk, starting and ending with the flour, beating just until incorporated. Scrape the bottom and sides of the bowl intermittently to ensure everything is evenly blended.
- Pour the cake batter into the pans, evenly dividing the batter between them.
- Bake in the preheated oven for 35 – 45 minutes or until a butter knife/toothpick inserted in the centre comes out clean.
- Turn out on to wire racks to cool after about 5 – 10 minutes. Let cool completely and frost as desired.
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