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Ingredients

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Imperial

For the Cake:

  • 6 eggs
  • 350 g sugar
  • 400 g SASKO SELF-RAISING WHEAT FLOUR
  • 150 g butter
  • 350 ml milk
  • 5 ml vanilla essence
  • Food colouring of your choice

Icing:

  • 250 g Butter
  • 500 g Icing sugar
  • 1 tsp vanilla essence
  • 2-4 tbsp milk
  • 1 tsp vanilla essence
  • 500 g icing sugar
  • 100 g desiccated coconut / coconut shavings

For the Cake:

  • 6 eggs
  • 12.34 oz sugar
  • 14.11 oz SASKO SELF- RAISING WHEAT FLOUR
  • 5.29 oz butter
  • 11.83 oz milk
  • 0.17 oz vanilla essence
  • Food colouring of your choice

Icing:

  • 8.82 oz butter
  • 17.64 oz icing sugar
  • 1 tsp vanilla essence
  • 2-4 tbsp milk
  • 1 tsp vanilla essence
  • 17.64 oz icing sugar
  • 3.53 oz desiccated coconut / coconut shavings

Method

  1. Preheat oven to 180°C
  2. Grease and line 5x 20 cm cake tins or, if you only have 2 or three, prepare those and cut out enough lining to make the others.
  3. Beat eggs and sugar until pale and thick.
  4. Sift flour.
  5. Heat milk and add butter, stir until butter has melted.
  6. Add flour, milk and essence to the egg mix and fold through gently with a metal spoon or spatula until just combined.
  7. Add a few drops of colouring, stir through and pour 1/5 of the mixture into the first cake tin.
  8. Add a few more drops/tsp to darken the colour and pour the second 1/5 of the mixture into the second cake tin.
  9. Repeat, adding a little more colouring each time until you have filled all 5 cake tins.
  10. Bake for 15 mins, remove and set aside to cool.

Ingredients

For the Cake:

  • 6 eggs
  • 350 g sugar
  • 400 g SASKO SELF-RAISING WHEAT FLOUR
  • 150 g butter
  • 350 ml milk
  • 5 ml vanilla essence
  • Food colouring of your choice

Icing:

  • 250 g Butter
  • 500 g Icing sugar
  • 1 tsp vanilla essence
  • 2-4 tbsp milk
  • 1 tsp vanilla essence
  • 500 g icing sugar
  • 100 g desiccated coconut / coconut shavings

Method

  1. Preheat oven to 180°C
  2. Grease and line 5x 20 cm cake tins or, if you only have 2 or three, prepare those and cut out enough lining to make the others.
  3. Beat eggs and sugar until pale and thick.
  4. Sift flour.
  5. Heat milk and add butter, stir until butter has melted.
  6. Add flour, milk and essence to the egg mix and fold through gently with a metal spoon or spatula until just combined.
  7. Add a few drops of colouring, stir through and pour 1/5 of the mixture into the first cake tin.
  8. Add a few more drops/tsp to darken the colour and pour the second 1/5 of the mixture into the second cake tin.
  9. Repeat, adding a little more colouring each time until you have filled all 5 cake tins.
  10. Bake for 15 mins, remove and set aside to cool.

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