Two Egg Layer Cake

INGREDIENTS ( for 2 lb)

Flour                            - ½ lb

Baking powder             - 2 tsp ( or self rising flour and ½ tsp baking powder)

Salt                              - ¼ tsp

Butter                           - ¼ lb

Castor sugar                 - 6 ozs

Milk                             - 4 ozs

Eggs                             - 2 large

Vanilla                          - 1 ½ tsp

METHOD

Sieve flour before measuring, then measure with baking powder and sieve once more. Beat butter till softened. Gradually beat in sugar. Beat till light and fluffy. Add salt and one egg at a time, beating after each addition. Stir in dry ingredients alternatively with the milk, stirring till blended, but not beating. Add vanilla.

Divide equally between two greased and floured 8 inch layer tins. Bake in a moderate oven for 25-30 minutes. Cool on wire rack and sandwich with jam or butter cream. Use glace icing on the top and decorate.

7 heaped tsp (2 ½ ozs) icing sugar for the butter cream and patching.

GLACE ICING

Icing sugar                    - 6 ozs

Hot water                     - 2 tbls

Few drops of lime juice and coloring

Add water to icing sugar, warm over gentle heat, add coloring and lime juice. Stir until icing coats back of spoon. Then pour over cake.

Chocolate topping :- Cocoa, ordinary sugar and water- boil together, add dash of cooking oil before taking off the fire and pour over the cake.