Publications
- 750ml - cake flour
- 80ml - cocoa
- 2,5 ml - salt
- 10 ml - bicarbonate of soda
- 375ml - sugar
- 160ml - oil
- 30ml - white vinegar
- 15ml - vanilla essence
- 250ml - water
- 250ml - milk
- 250g - butter or margarine, at room temperature
- 750ml - castor sugar, sifted
- 15ml - lemon juice
- 5ml - vanilla essence
- - a pinch of salt
- - cocoa
Preheat the oven to 180°C. Line a 32cm x 26cm baking tin with baking paper and grease well with non-stick spray.
1. Sift all the dry ingredients into a large mixing bowl, then make a well in the middle.
2. Mix the oil, vinegar, vanilla essence, water and milk until well combined. Add to the dry ingredients and mix until well combined.
3. Transfer the batter to the prepared baking tin and bake for 25-30 minutes or until a testing skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes, then carefully transfer to a wire rack and leave to cool completely.
4. Icing Use an electric hand mixer to beat the butter or margarine until smooth. Add the icing sugar and mix well. Add the lemon juice, vanilla essence and salt and beat until light and fluffy. If the icing isn’t spreadable enough, add a little milk or a few drops of hot water.
5. To finish Spread the icing on the cake and sift some of the cocoa over. Slice and serve.
