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- 1 cup Blue Band margarine, cold
- 2 cups granulated sugar
- 4 eggs
- 3 cups all-purpose flour
- 5 tbsp baking powder
- 1 cup milk
- 2 tsp vanilla essence
PreparationPreheat oven to 350oF. Grease the sides of 2 nine-inch cake pans, line with waxed paper, grease the paper and flour the pans. Shake out excess flour.
Cut the Blue Band margarine into chunks and place into your mixing bowl. Ensure the margarine is very cold during preparation.
Add sugar to butter and mix until light in texture and colour and sugar is dissolved. Add eggs one at a time, beating well after adding each egg. Ensure that the batter is light and fluffy before adding each egg.
Measure flour and sift with baking powder. In a separate bowl, combine milk with vanilla. In a third bowl, add flour mixture in three additions, folding in the flour alternately with the milk, beginning and ending with flour.
Spoon the batter evenly into cake pans and bake for 35 to 40 minutes until cakes pull away from sides of pan.
Remove cakes from oven, cool in pans for just 5 minutes then invert onto cooling racks, remove lining and place right side up immediately.
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Featured Food Tip
Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.