Sunday, 31 January 2016


2 1/2  cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
5 teaspoons  cinnamon
4 large eggs
2 cups sugar
226 grams butter, softened
3 teaspoons vanilla
1 cup sour cream

preheat oven to 180 c. grease and line bottom of 2 x 20 cm round cake tins.
grease and flour sides.

in a medium bowl, mix flour, baking powder, bicarb soda, salt and cinnamon. set aside.

in a large bowl, using an electric mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.
Add the butter and vanilla and beat until well combined.

beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! add the sour cream and beat until smooth.

divide batter evenly into tins.

cook 35 - 40 minutes or until a skewer comes out clean.

cool in tin 10 minutes then remove to wire rack.

cool completely and ice.


226 grams butter, softened
5 cups icing sugar
2 - 3 tablespoons milk
2 teaspoons cinnamon
1 teaspoon vanilla extract

using an electric mixer, beat butter until creamy.
add icing sugar, milk,  cinnamon and vanilla extract. beat until smooth.

join the 2 cakes together with 1/2 the icing then spread the rest of the icing on top of the cake.

mix 1 tablespoon sugar and a teaspoon of cinnamon together and sprinkle over the icing.

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