“It’s been a while since I did some baking. I have been a bit of a cripple and not able to walk on my foot for about a week, also trying not to eat so much stuff that makes my bum bigger. But that doesn’t mean I can’t bake for others and still and have...”
It’s been a while since I did some baking. I have been a bit of a cripple and not able to walk on my foot for about a week, also trying not to eat so much stuff that makes my bum bigger. But that doesn’t mean I can’t bake for others and still and have a little taste myself.
I bought a couple of new cookbooks on the weekend and this recipe looked so easy to make with all staple ingredients I always have in the pantry.
I thought it was a little weird that there was no cinnamon throughout the cake and it was just sprinkled on top but I thought I’d follow it as per the instructions and see how it turned out.
I ended up doubling the mixture as my cake tin was a little bigger than the prescribed 20cm tin. I also didn’t need all the cinnamon it states to sprinkle over the top for a nice cinnamon flavour.
A really light cake, definitely perfect for an afternoon tea!
60g butter, softened
1 teaspoon vanilla extract
2/3 cup (150g) caster sugar
1 cup (150g) self raising flour
1/3 cup (80ml) milk
10g butter, extra melted
1 teaspoon ground cinnamon
1 tablespoon caster sugar, extra
1. Preheat oven to 180°C / 160°C fan-forced. Grease and line a 20cm-round cake pan.
2. Beat butter, extract, sugar and eggs in a small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk.
3. Spread mixture into pan: bake about 30 minutes. Stand cake in pan for 5 minutes before turning out.
4. Brush top of cake with melted butter; sprinkle with combined cinnamon and extra sugar.
Serve warm with whipped cream or butter if desired.