It was Courtenay’s birthday this Sunday just been, so I made her a cake to have at school on Friday. The recipe comes from an old Donna Hay magazine – I only kept the page so I don’t know what issue, but it does say ‘Spring’ at the bottom of the page if that helps anyone. Anyway, here’s the recipe:
1 cup caster sugar
1 ⅓ cups self raising flour, sifted
100g butter, melted
2 tablespoons cocoa powder, sifted
¼ teaspoon pink food colouring
strawberries to serve
Cream Cheese Frosting:
100g butter, softened
500g cream cheese
2 cups icing sugar
Preheat oven to 180˚C. Place the eggs and sugar into the bowl of an electric mixer and beat for 8–10 minutes or until the mixture is thick, pale and triples in volume.
Gently fold through the flour and butter. Divide the mixture between three bowls. Add the cocoa to one mixture and gently fold through. Add the food colouring to another mixture and gently fold through. Spoon each mixture into a lightly greased, shallow 19cm round cake tin, with the base lined with baking paper. Bake for 12-15 minutes or until the cakes are springy to touch and come away from the sides of the tins. Cool on wire racks.
To make the cream cheese frosting, place the butter and cream cheese in the bowl of an electric mixer and beat for 6–8 minutes, or until pale and creamy. Add the icing sugar and beat for a further 6-8 minutes, or until light and fluffy.