True Love - - Entertaining -


3 cups flour

1T bak­ing pow­der

½ tsp salt

2 cups but­ter, soft

2 cups sugar

4 large eggs

3T rose syrup

1 cup milk, warm

4 cups ic­ing sugar

4T cream Pink food colour­ing


1. Pre­heat oven to 180°C. Spray four 24cm round cake tins and line with bak­ing pa­per. In a bowl, sift and mix the flour, bak­ing pow­der and salt.

2. In a sep­a­rate bowl, beat one cup of the but­ter un­til creamy. Add the sugar grad­u­ally, and beat un­til light and fluffy. Add eggs one at a time un­til fully blended. Pour in two spoons of the rose syrup.

3. Then fold the flour mix into the wet but­ter mix. Com­bine the mix­ture gen­tly un­til a smooth dough forms.

4. Di­vide the mix­ture equally into the cake tins. Bake for 30 to 35 min­utes. Set aside to cool.

5. Mean­while, in a bowl beat the re­main­ing cup of but­ter un­til creamy and smooth. Mix in the ic­ing sugar grad­u­ally on low speed. While beat­ing, grad­u­ally add the re­main­ing spoon­ful of the syrup. Add the colour­ing and beat un­til a smooth con­sis­tency forms.

6. Spread ic­ing on the first cake layer, and place the sec­ond layer on top. Re­peat for all four lay­ers, then ice the top of the cake. Dust with ic­ing sugar and serve.

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