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Vanilla sponge cake / Muffins

Vanilla sponge cake / Muffins

Preparation : 20 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
Rating :
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for Serves 6 :
For the cake
225 g self-raising flour
225 g castor sugar
225 g soft butter
½ tsp baking powder (optional)
4 medium-large eggs
1 tsp vanilla essence or to taste
For the butter cream / icing
140 g butter, softened
280 g icing sugar
few drops food colouring, if required
For the cake
1Place all ingredients into main bowl process for 5 seconds. Scrape down. Pulse 2-3 time.
2Divide mixture into 12 muffin cases.
3Put in the oven at 190°C for 20 minutes (approx.)
For the butter cream / icing
1Process the butter in main bowl until soft.
2Add half of the icing sugar and beat until smooth.
3Add the remaining icing sugar and one tablespoon of the milk and proces until creamy and smooth. Beat in the milk if necessary, to loosen the mixture.
4Stir in the food colouring/essence until well combined, if required. 
Chef’s tip

If mixture becomes too loose, add more icing sugar.


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Pattie

An easy light sponge