Irene’s Royal Cream Cake


Cream 125g softened butter with half cup sugar (you can go up to 1 cup sugar depending on your taste).
Beat in 2 extra large eggs, 1 at a time until light and fluffy.
Add 1-2 tsp almond essence (more or less according to your preference).
Add 2 cups self raising flour and 1 cup milk (you may add an extra 1/4 cup milk if batter is too thick).
Mix well and spoon equally into 2 lined round baking dishes.
Bake at 180 deg cel for 20-30 mins or until the knife comes out clean when tested.
Allow to cool thoroughly before icing.

Royal Cream Icing

Beat 3 cups of icing sugar with 1 tsp almond essence and 125g butter.
Beat in 1-2 tbs milk to make creamy.
Use to sandwich together the 2 completely cooled cakes and top as well.
Enjoy :*

Prepared, tried and tested by: Irene Dasari

This entry was posted in Cakes cupcakes and cookies and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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