VANILLA SPONGE CAKE WITH BUTTER FROSTING

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