125g Stork to Bake (baking margarine room temp.)¾ cup castor sugar3 extra large eggsPinch of salt2 teaspoon vanilla essence1 cup milk3 teaspoon baking powder2 cups cake flour
1. Preheat oven at 180°C.2. Grease and line an oven proof pyrex dish or 2x 20cm round pans or 1 medium rectangle pan.3. Using an electric beater, beat margarine and sugar till pale and fluffy.4. Add eggs, one at a time, beat in.5. Add in vanilla and salt, beat in.6. Pour in milk.7. Sift flour and baking powder in.8. Now beat in till a smooth batter forms, without over beating.9. Pour batter into baking pan till ¾ full.10. Bake till cake has risen and is golden ontop.11. Skewer in the center to see if cake is done. Do not open the oven until cake has risen and has become a light gold atleast, before testing.12. Time will vary depending on what baking pan is used. Place a timer on for 25min at first, especially if batter is divided between pans. May bake up to +35min.13. Remove from oven and cool completely before frosting. 14. Place into airtight container to keep fresh.
INFO & TIPS
This makes wonderful cupcakes as well. Bake for 10-15min. Also because it is a milk cake, the cake will not stay for very long during very hot humid days, so refrigerate after 3 days to keep nice.