![]() I baked two the cake at 350✯ (180✬) for 45 minutes. You may need to add or reduce the suggested temperature depending on your oven. Please note that oven temperatures are given as a guideline only.Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. On a lightly floured surface, roll the dough to a 13-inch circle and place in an. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.Set aside for 30 minutes on cooling rack then run a spatula along the sides and flip the cake onto a serving plate. Bake 40-45 minutes or until the top is golden and a skewer inserted in the centre comes out clean. Give the pan a few taps on the counter top to remove any trapped air. Bake the cake: spoon the batter over the prepared fruit and smoothen the top.If the batter seems too thick, stir in 2-3 tablespoons milk to give it a dropping consistency. ![]() Beat in the vanilla essence with the last egg. Gently fold in the flour. Cream the butter and sugar until light and fluffy. Beat in one egg at time, until combined.
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