Slow Start Cake

    Slow Start Cake

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    With a slow start to the cooking process this cake is placed into a cold oven that is then turned on for cooking.

    Serves: 16 

    • 500g butter or margarine
    • 3 cups (660g) white sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1 cup (250ml) milk
    • 3 cups (375g) plain flour

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Do not preheat oven. Grease and flour a 25cm ring tin.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared cake tin.
    3. Place cake in cold oven then set the temperature to 150 degrees C. Bake for 90 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    4. Let cool in the tin for 10 minutes then turn out onto a cake rack and cool completely.

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