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Vanilla sponge cake / Muffins
| Preparation : 20 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| For the cake | |
| 225 | g self-raising flour |
| 225 | g castor sugar |
| 225 | g soft butter |
| ½ | tsp baking powder (optional) |
| 4 | medium-large eggs |
| 1 | tsp vanilla essence or to taste |
| For the butter cream / icing | |
| 140 | g butter, softened |
| 280 | g icing sugar |
| few drops food colouring, if required | |
| For the cake | |
| 1 | Place all ingredients into main bowl process for 5 seconds. Scrape down. Pulse 2-3 time. |
| 2 | Divide mixture into 12 muffin cases. |
| 3 | Put in the oven at 190°C for 20 minutes (approx.) |
| For the butter cream / icing | |
| 1 | Process the butter in main bowl until soft. |
| 2 | Add half of the icing sugar and beat until smooth. |
| 3 | Add the remaining icing sugar and one tablespoon of the milk and proces until creamy and smooth. Beat in the milk if necessary, to loosen the mixture. |
| 4 | Stir in the food colouring/essence until well combined, if required. |
Chef’s tip
If mixture becomes too loose, add more icing sugar.
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