This is another one of Rosemary’s all-time popular recipes. It’s the perfect cake – easy to bake and loved by all. It also works well if you are looking for a good cake to cut and decorate. Another plus, it doesn’t need butter, and if you substitute soy or rice milk (I have done both), it still works. Measurement is in mugs, because that’s what she uses, a regular coffee mug works well. Here it is:
5 eggs
1 mug milk
3/4 mug oil (vegetable or canola)
1 mug sugar
2 drops vanilla essence
self raising flour
Preheat the oven to 180 degrees.
Put the eggs, vanilla essence and the sugar in a mixing bowl, and beat them. Add the milk and the oil slowly, and sift the flour over the mixture, and mix it in a little at a time, until the mixture thickens. The right consistency is for cake batter to be thick, but to still drip from the spoon, like custard.
Grease a square or bunt tin, and pour the mixture in. This cake will rise quite a bit. When the smell of baking cake starts making you hungry, check the cake (30-40 mins). It will start to brown on the top. Insert a skewer. If it comes out clean, your cake is done.
Easy!
