Butter the base and sides of a 20 x
10 cm or 20 cm diameter cake tin. Line the base with non-stick baking
paper. Butter the sides and bottom of the baking tin again. Lightly
sprinkle with sugar and remove any excess sugar.
Preheat the oven to 180 degrees
Centigrade.
Sift the flour, salt and the baking
powder together. Allow the mixture to mix well together and leave
aside.
In another mixing bowl, beat the
butter (preferably with an electric mixer) until creamy. Add the sugar
and beat for 5 minutes until very light and fluffy. Add the eggs, one
at a time. Beat into the mixture until well blended.
Fold in the flour mixture gently into
the butter mixture in three stages. Put the mixture into the buttered
cake tin and make sure that no air bubbles are caught by gently
tapping the cake tin.
Bake the cake mixture for 35-40
minutes, in a low oven position to avoid overcooking the top, until
the top is golden and springs back when touched. Alternatively, use a
skewer to test the cake. If the skewer comes out clean after being
pushed into the cake, the cake is cooked.
Transfer the baking tin with the cake
inside onto a wire rack and allow to cool for at least 10 minutes.
Carefully remove the cake from the tin and allow to cool for a further
30 minutes.
Remove the baking paper. Cut into
slices or wedges.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
