VANILLA SPONGE CAKE WITH BUTTER FROSTING
There's nothing
quite like sharing generous slices of mouthwatering homemade cake with family or
friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake
with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)
Ingredients
250 grams plain
flour or Maida
200 grams powdered
sugar
250 grams unsalted
butter
4 eggs beaten well
½ cup milk
1teaspoon baking
powder
1.5 teaspoons
vanilla essence
¼ teaspoon salt
Sift the flour,
salt and baking powder together.
Cream the butter
and sugar together.
Add the beaten
eggs and vanilla essence and mix well.
Fold in the flour
a little at a time till well combined
Add a little milk
if the mixture is too thick.
Pour into a
greased and floured cake tin and bake for 40 to 45 minutes till the cake is
done.
Remove from the
tin when cold by inverting over a plate.
Keep aside for at
least a day before Icing it.
BUTTER FROSTING / ICING
Beat 200 grams butter and
500 grams icing sugar together until creamy.
Add one teaspoon
vanilla essence and 2 drops pink or any other food colour of your choice.
Using a spatula,
cover the cake with the butter icing.
Then with a wet
fork make soft peaks across the surface of the icing.
Decorate as
desired