ROSHAAN’S POUND CAKE-CUPCAKES
Ingredients
250g Stork Bake margarine
2cups of sugar
1/2 cup of oil
5 XL eggs
500g self raising flour
1 cup of milk
5ml baking powder
5ml essence, any essence
Method
Cream marg, sugar and oil together, thoroughly, for about 10/15 minutes, until mixture is almost white and creamy. Add the eggs and mix. Sift the dry ingredients and add to mixture, mixing thoroughly with a wooden spoon. Mix in milk and essence. Bake at 180 degrees for About 20 minutes, depending on the oven and the size of the cakes. Cupcakes obviously quicker than the bigger cakes
Recipe is very versatile and melts in your mouth… Enjoy!
RECIPE AND PHOTOS: Roshaan Pather
FOR THE COLOURFUL CAKE
Divide the mixture into 6 equal portions and mix all different colours. Bake 6 round cakes. Pack it out in the table. Press 3 circles out of each cake, using 2 sizes of round cookie cutters. Interchange the colours of the 6 cakes using cream to seal the circles. Layer these different coloured layers with cream and decorate.
FOR THE ICING
Roshaan Pather
I use Meadowland cream. It’s a box of cream that you can buy by Makro. I mix it with either very thick custard, caramel, or youghurt.
