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16
cookING tEst
Get to know your new oven with this
'simple test cake'
although we strive for a perfect performing oven, it's
possible that there will be some variation in colour
when baking . therefore, we suggest this simple, easy
and delicious to make simple test cake, it can help you
understand your new oven . all ovens do sometimes
have hot or cold spots, therefore it is important to
judge with your eye as you may require to rotate
during baking .
'simple test cake'
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
pinch of salt
4 tablespoons (80ml) full-cream milk
Method:
1 . Butter base and sides of two, 20cm straight-sided
round or square cake pans . then line the base with
grease proof or baking paper .
2 . preheat oven to moderate '180ºc' (170ºc fan
forced) and ensure oven shelf is in the centre
position of oven .
3 . cream softened butter and sugar until light
in colour .
4 . add vanilla essence .
5 . then eggs one at a time, beating well after
each addition .
6 . sift flour and salt into the mixture and beat until
well combined .
7 . add milk and beat or stir to combine .
8 . spoon mixture equally between prepared
cake pans .
9 . Bake in preheated oven, middle shelf for about 25
to 35 minutes or until when tested with a fine cake
skewer it comes out clean or the edges of the cakes
have come away slightly from the sides of the
cake pans .
10 . remove from oven to wire cake rack and rest for 5
minutes before removing from cake pans .
cool completely .
to serve: sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar .
NOTE: If desired substitute butter for either margarine
or olive oil spread. Recipe is based on the standard
metric 250ml cup and 20ml tablespoon sets.
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