Most times when I make a cake, I always seem to have to leave the cake in the oven for at least an extra 1/2 hour. This cake, it's so simple and only takes 1 hour to cook. You can also use lemon essence instead of orange, and I like to use this cake when I'm going to decorate one, because I know it will work straight away and not rise just in the middle. It stays nice and level.
- 1 1/2 cups self raising flour
- 125g butter
- 150g caster sugar
- pinch of salt
- 3 eggs
- 6 tablespoons of milk
- 1 teaspoon of orange essence
1. Preheat the oven to 160 degrees celcius and line a 20cm round cake tin.
2. Beat the butter and sugar until it is light and fluffy. Add the essence, and the eggs, one at a time, beating well after each addition.
3. Fold in the sifted dry ingredients, alternating with the milk.
4. Pour into the prepared cake tin and bake for 1 hour.
- 1 1/2 cups self raising flour
- 150g caster sugar
- pinch of salt
- 3 eggs
- 6 tablespoons of milk
- 1 teaspoon of orange essence
1. Preheat the oven to 160 degrees celcius and line a 20cm round cake tin.
2. Beat the butter and sugar until it is light and fluffy. Add the essence, and the eggs, one at a time, beating well after each addition.
3. Fold in the sifted dry ingredients, alternating with the milk.
4. Pour into the prepared cake tin and bake for 1 hour.
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