This cake breaks all the rules when it comes to the mixing, but it’s never failed to turn out great. Use it as a base for all sorts of cakes, add a fruity sugar glaze, dried fruit and some spice, cocoa for a chocolate cake or use it to make pineapple upside down cake!
1/2 cup plus 3 teaspoons of butter/margarine or vegetable shortening for a vegan version
2 cups of self raising flour with a pinch of salt added (or plain/all purpose flour with 3 teaspoons of baking powder)
1 cup of caster sugar
1/2 cup milk (use soy milk for a vegan cake)
2 eggs (or equivalent amount of vegan egg replacer)
Preheat your oven to 190 degrees C or 375 degrees F
Grease and flour a 22cm or 9″ tin if you want to double the mix and make two layers. If you only want one layer, use a 20cm or 8″ tin.
Sift your flour into a bowl.
Add the rest of the ingredients and mix until it’s light and creamy.
Pour into your tin and bake for 30 – 45 minutes or until it springs back when poked lightly in the centre.