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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
Red and white wine can be recorked and stored for up to 3 days. If you still have leftover wine, try these tips: Use in a sauce or soup: Red wine goes well with tomato sauces and can liven up your chili. White wine is a goood fit for mushroom or cream sauces and is also a classic ingredient in some soups.Make sangria: Mix wine of either colour with fruit juice, liquer and a few other ingredients for a delicious sangria!Add it to your eggs: Store the open bottle of champagne/sparkling wine in the refrigerator overnight. In the morning, crack two eggs in a bowl and season with salt/pepper. Add a tablespoon of champagne to the eggs and beat for 5 minutes. Then make your omelet as usual. Garnish with fresh thyme or chives.Make wine vinegar: After all, wine vinegar is just wine that's gone sour. Pour leftover wine into a jar of vinegar and leave it alone. Within a couple of weeks you'll have your very own home-made wine vinegar!Get rid of pests: If you have a fruit fly problem, put an open wine bottle with a tiny amount of wine left in it next to the fruit bowl. The flies will be attracted to the sugar in the wine, but they'll have trouble escaping the bottle!Freeze it: Pour in ice cube trays and use it later in sauces or sangria.