Serves 8
Light and fluffy, this cake tastes just like a cinnamon donut. A good one to make for a quick afternoon tea. Serve with a cup of english breakfast tea.
What's in it?
60g butter, cubed, at room temperature
120g caster sugar
1 egg, at room temperature
1tsp vanilla essence
150g self-raising flour
125g skim milk
15g butter, extra
1tbs caster sugar, extra
1tsp cinnamon
How do I make it?
1. Preheat oven to 180°C. Lightly grease or spray a 20cm cake tin with removable base with oil and line base with baking paper. Set aside.
2. Cream together butter, sugar, egg and vanilla for 30sec / speed 4.
3. Add flour and skim milk and mix for 10sec / speed 3. Scrape down sides of bowl and mix for a further 10sec / speed 3.
4. Pour batter into prepared cake tin, smooth surface and bake in oven for 25-30 minutes or until cake is lightly golden. Allow to cool in pan for 10 minutes, then turn onto a wire rack.
5. Melt extra butter and brush on top of warm cake. Sprinkle with combined extra sugar and cinnamon. For best taste, serve when still warm.
6 ProPoints per serve.
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