Crimson-Pink Butter Cake

Crimson-Pink Butter Cake

 
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Method

Photographer: Neville Lockhart; Good Housekeeping South Africa

  1. Using an electric beater, beat the butter and sugar until the mixture is light and fluffy. This will take about 3 or 4 minutes.
  2. Add the eggs one at a time, beating well after each addition. If your mixture looks a little curdled, add 30ml of the flour. Add pink colouring.
  3. Sift flour, baking powder and salt and, beating on a low speed, add alternately to the creamed mixture with the milk and vanilla. The mixture should be of a dropping consistency.
  4. Spoon mixture into a greased and lined, and deep, 20cm cake pan. Bake in a preheated oven at 180°C for 25 to 30 minutes or until a skewer inserted comes out clean. Remove cake from the oven and turn onto a cooling rack. Leave to cool.

Ice the cake with snowy meringue icing.

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Rate this item
(18 votes)
 

Ingredients

125g butter, softened
250ml castor sugar
3 eggs
5ml vanilla essence
5ml Moirs crimson pink food colouring
500ml flour
10ml Moir's baking powder
pinch salt
150 – 180ml milk

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  • ricky

    mmmmmmmmmmm

  • Tali

    Lovely

  • ulandah

    Wow, this looks delicious