|Orange butter cake|
Makes 1 cake
250 g butter or margarine, softened
300 ml (250 g) castor sugar
4 extra-large eggs
5 ml vanilla essence
20 ml grated orange rind
500 ml (280 g) Snowflake self-raising flour
2 ml salt
about 150 ml milk
Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence and rind.
Sift flour and salt together. Add to egg mixture, alternately with milk and mix well.
Turn out into a greased 20 x 24 cm cake pan and bake in a preheated oven at 180 °C for 40 – 45 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool. Cut into squares.26/06/2014**