Cake recipe

Method Print recipe

1. Cream together cake margarine and sugar, until light and fluffy.
2. Add egg in 3 stages, scraping the bowl down between each stage.
3. Add flour and mix slowly until fully incorporated.
4. Scale batter into required size cake tin.
5. Moisten the back of the hand with milk, and level the top of the batter.
6. Bake at approx. 170-180°C for anywhere between 25 - 55 mins (depending on the size of cake tin used).
7. On withdrawal from the oven, allow the cakes to cool in the tin until it can be handled without being damaged.
8. When cool, remove the cake from the baking tin.