|My Daughter G's favourite kinda cake!|
(Australian Women's Weekly Cake & Slices Cookbook)
1 Cup Castor Sugar
1 Tablespoon Vanilla Essence
3/4 Cup Milk
1 1/2 Cup Self- Raising Flour
1) Grease a deep 19cm square cake pan, line base with paper, grease paper. (I used 8" round pan)
2) Combine butter and milk in saucepan, stir constantly over heat until butter is melted. Remove from heat; cool to room temperature.
3) Beat eggs and vanilla essence using electric mixer until thick and creamy; gradually add sugar, beat until dissolved between addition. (I beat until very thick & fluffy ribbon stage)
4) Transfer mixture to a large bowl, stir in half the sifted flour and half the butter mixture, then remaining flour and butter mixture. Pour into prepared pan. Bake in 190° C oven for about 45 mins. Stand 2 minutes before turning on to wire rack to cool.
1 Cup = 250 ml
1 Tablespoon = 20 ml