Royal cream cake
Recipe credit - Irene Dasari adapted by me @farhat_girach
Cream 125g softened butter with half cup sugar
(u can go up to 1 cup sugar depending on your taste. I used ¾ cup).
Beat in 2 eggs, 1 at a time until light and fluffy.
Add 2 teaspoon vanilla essence and 2 teaspoon almond essence (more or less according to your preference).
Add 2 cups self raising flour and 1 cup milk.
I did it in 3 goes. Some flour then milk then flour then milk again.
Beat well and spoon into a lined baking dish.
Bake at 180 deg cel for 25-30 minutes or until the knife comes out clean when tested.
Allow to cool thoroughly before icing.
Royal Cream Glaze
By Irene Dasari
Beat 2 cups of icing sugar with 1 teaspoon almond essence and +-5 tablespoon milk (add a little milk at a time). The glaze should be thick with a pouring consistency. Pour over cooled cake and decorate as desired.