Su­per-easy birth­day cake

BBC Good Food - - Easiest Ever -

Chil­dren love colour, so what could be bet­ter than a cake with two dif­fer­ent coloured sponges made from one mix­ture and a colour­ful ic­ing?

SERVES 8 PREP 20 mins COOK 25 mins EASY V G un-iced sponges only

225g but­ter, at room tem­per­a­ture 225g golden caster sugar

4 large eggs

225g self-rais­ing flour

3 tbsp whole milk

1 tsp vanilla ex­tract 2 tbsp co­coa pow­der For the pink ic­ing 150g but­ter, very soft 300g ic­ing sugar, sifted pink food colour­ing

1 Heat oven to 180C/160C fan/gas 4. But­ter two 18cm loose-based cake tins and line the bases with bak­ing parch­ment. Beat the but­ter and sugar in a mixer or by hand, then add the eggs, one at a time, mix­ing well af­ter each. Fold in the flour, milk and vanilla ex­tract un­til the mix­ture is smooth.

2 Di­vide the mix­ture be­tween two bowls. Sift the co­coa pow­der into one of the bowls. Scrape the vanilla bat­ter into one tin and the cho­co­late bat­ter into the other and level the tops. Bake for 20-25 mins or un­til a skewer comes out clean. Cool for 5 mins, then trans­fer to a wire rack and cool com­pletely.

3 To make the ic­ing, beat the but­ter and add the ic­ing sugar a lit­tle at a time, beat­ing each lot in un­til you have a smooth, creamy ic­ing. Add a lit­tle pink colour and beat it in (add more if you want a stronger colour). Sand­wich the two cakes to­gether with ic­ing and spread the rest on top us­ing a pal­ette knife. Will keep in an air­tight con­tainer for three days.

PER SERVING 448 kcals • fat 28g • sat­u­rates 17g • carbs 45g • sug­ars 44g • fi­bre none • protein 4g • salt 0.7g

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