Butter icing cake
Ingredients for sponge cake
- Eggs 4
- Flour 4 ounce
- Caster sugar 4 ounce
- Baking powder 1 tsp
- Vanilla essence 1 tsp
Method
- Beat eggs, gradually add in sugar until light and fluffy, add essence, sieve together flour and baking powder, carefully fold in the sieved flour, pour in a greased 8 inch round tin, bake on 180 degree C for 25 minutes, remove, cool, decorate with butter icing.
Ingredients for butter icing
- Butter 8 ounce (unsalted)
- Icing sugar 6 ounces
- Vanilla essence ¼ tsp
- Pink color few drops
- Sugar syrup to moist cake
Method
- Beat butter add icing sugar, beat till double in volume, add essence, divide the sponge cake in 3 layers, brush each layer of cake with sugar syrup, spread with butter icing, do this with all the layers, lastly cover whole cake with pink butter icing, put in the freezer till firm. Cover the sides of the cake with cake crumbs, decorate the top with pipe butter cream.
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