This makes a brilliant birthday cake, or just a comfort cake. This was my first bung-in-it-a-bowl cake, and I’ve been hooked on the “genre” ever since!
Very sweet, but still better than shop-bought cakes that contain even more sugar and also all sorts of additives.
This recipe needs an electric mixer, but I’ve beaten it by hand when I couldn’t be faffed getting the mixer out.
Sometimes, as cakes do, mine falls a little in the middle. This just means an opportunity for more icing!
2 cups self raising flour
2 eggs, lightly beaten
1 cup sugar
120g melted butter
2/3 cup milk
1 teaspoon vanilla essence
Set oven to 180°C / 350°F.
Grease a round cake tin or line with baking paper.
Put flour and sugar in the electric mixer bowl and mix with a spoon.
Add eggs, butter, milk and vanilla essence.
Place bowl on mixer stand. Beat on low speed for 1 minute, then on high speed for 3 minutes.
Pour mixture into prepared cake tin. Place in oven and bake for 25-30 minutes, until nicely golden.
Remove from oven. Allow to cool in the pan for 5 minutes then turn out.
To ice:
Add a generous cup of icing sugar to a bowl, add a teaspoon of butter.
Add a tablespoon of boiling water over the butter and mix until it melts. Then add a tablespoon of boiling water at a time and mix together with icing sugar until it’s a nice firm but workable consistency. Add a little more icing sugar if too runny. Then apply to cake, and top as enjoyed.
(Just an aside: I’ve used natural colour sprinkles on my cake.)
Happy Cooking!
Joni
Joni Page 