Ballerina Cake

Ballerina Cake

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This vanilla cake uses copha instead of butter and is baked in two sponge tins. Goes great with your favourite icing or even filled with jam and mock cream.

The Walters

Makes: 1 cake

  • 2 cups (250g) self raising flour, halved
  • 1 teaspoon salt
  • 1 1/8 cups (250g) sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 130g copha
  • 5 tablespoons milk

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C. Grease two sponge tins.
  2. In a mixing bowl, combine one cup sifted flour, salt, sugar, eggs, vanilla. Place copha in a saucepan, chop roughly and melt over gentle heat. Add measured milk to the copha. Pour into the other ingredients then beat for 5-8 minutes. Beat in remaining flour then beat for 1 more minute.
  3. Place in tins then bake for 30-35 minutes. Allow to cool before icing with your favourite icing.

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