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RECIPES
VARIATIONS:
COCONUT CAKE
INGREDIENTS
1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling
METHOD
Step 4: Slowly add flour, coconut and
milk alternately, to form a smooth batter.
When cool, cover cake with Vienna cream
frosting (Recipe page 45) and sprinkle with
extra coconut if desired.
COFFEE CAKE
INGREDIENTS
1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water
METHOD
Step 3: (Omit vanilla essence) add
dissolved coffee, add eggs one at a time,
beat well after each addition. When cool,
cover cake with Coffee icing (Recipe Page
46) if desired.
SULTANA OR CHERRY CAKE
INGREDIENTS
1 quantity Vanilla Butter Cake mixture
¾cup sultanas or glace cherries
METHOD
Step 4: Slowly add flour and milk
alternately, to form a smooth batter. Using
Light Mixing setting fold in sultanas or
cherries. Do not over mix.
MARBLE CAKE
INGREDIENTS
1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring
METHOD
Step 5: Divide mixture into three equal
parts. Into one-third stir the cocoa and
to another third add 2-3 drops red food
colouring to make a pink mixture. Spoon
the three mixtures, in stripes, into lightly
greased and base lined 20cm square cake
pan. Use a knife to twirl the three mixtures.
When cool, cover cake with alternate
Pink and chocolate icing (Recipe page 46)
if desired.