Prep 15 mins
Cook 20 mins
This a scratch recipe I found in Australia. By: Chef: Annie Learmonth. The cake is more dense that most also moist. Test after 20 minutes for a moist cake. If you like find unique recipes please follow this link _ http://www.abc.net.au/centralqld/stories/s1256109.htm. They have other great recipes as well.
- 2 2⁄3 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 eggs, separated
- 1 cup milk
- 1 teaspoon vanilla extract
- 1⁄2 cup unsalted butter
- 1 1⁄2 cups firmly packed dark brown sugar
- 1⁄2 cup milk
- 4 cups icing sugar
- Preheat oven 180°C (approx 350°F).
- Butter and flour three 9 inch square baking pans.
- Tap out any excess flour and set aside.
- In a medium bowl, combine the flour, baking powder, and salt, and mix well.
- In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time.
- Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
- In another large now, beat the egg whites until stiff, glossy peaks form then gently fold them into the batter.
- Stir in the vanilla.
- Scrape the batter into the prepared pans and bake for 20 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean.
- Let cool completely in the pans.
- To make frosting.
- In a large, heavy saucepan, melt the butter over low heat.
- Add the brown sugar and milk and stirring; bring the mixture to a boil.
- Remove from the heat and let cool.
- Gradually stir in the caster sugar until well blended and very smooth.
- Run a knife around the edges of each cake layer and un-mould onto wire racks.
- Stack the layers on top of each other and spread the frosting over the top of each layer then all around the sides with a knife.