250 gm butter
220 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm sifted self-raising flour
1/2 to 3/4 cup of evaporated milk
Preheat oven to 160 deg C.
Beat the butter with sugar until white and fluffy. Add in eggs one
at a time and mix well. Then add in vanilla essence and evaporated
milk and mix well. Lastly fold in flour and mix well. Pour into a
greased and lined cake tin and bake for abt 1 hour. Use a skewer to
test for doneness. If skewer comes up clean the cake is ok. If not,
cover the top with a foil and continue to bake for another 5 mins
or until skewer comes out clean.
For the marble cake, I reduced the flour by 20 gm and replaced with
20 gm of cocoa powder. Divide the mixture into half and add in the
cocoa powder into one portion of it. Pour the plain mixture into
tin and then spoon cocoa mixture into the tin and swirl it to form
pattern by using a skewer