Wedding Cake Foundation

Wedding Cake Foundation

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1day21hours


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If you've ever eaten wedding cake you'll recognise this soft sponge base. The quantities given here are for a larger than normal cake.

Larisa Townsend

Ingredients
Serves: 24 

  • 225g butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla essence
  • 3 cups plain flour
  • 1/4 teaspoon bicarb soda
  • 1/4 teaspoon baking powder
  • 1 cup (250ml) sour cream

Directions
Preparation:20min  ›  Cook:1day21hours  ›  Ready in:1day21hours20min 

  1. Preheat oven to 160 degrees C. Grease and flour a 23cm x 30cm cake tin.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time mixing well after each. Stir in the vanilla.
  3. Combine the flour, bicarb soda and baking powder, then add to the creamed mixture and mix until all of the flour is absorbed.
  4. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the mixture into the prepared cake tin.
  5. Bake in the preheated oven for 45 to 60 minutes or until a fine skewer inserted into the centre of cake comes out clean.

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