Youngest had a tough medical event today, but she has been a trooper, so I asked her what she wanted to make. “A massive *waves arms* pink cake!” she said. Her wish was my command. The dough is actually a little bit pink, which isn’t very obvious from the outside, but I suspect will be more visible once cooked. Pink icing is easier, especially with gel dyes as they are very strong colours.
This is one of the few things I do in imperial, since I have been cooking this cake since I was a kid. We used to use this batter to make marble cake, which I might try with the kids in the future. The other thing I think of in oz is pastry as it was the first piece of cooking which became my official job.
9oz self raising flour
A tea spoon of vanilla extract
Some milk substitute
Beat the marg until smooth. Add the sugar and beat again until well mixed. Add the vanilla essence and then the eggs one at a time. Add some flour at the same time as the eggs, to help stop the mix splitting. Mix in the flour and place in a lined loaf tin.
Cook in a 170 C oven for approx 40 minutes, until a tester comes out dry. Allow to cool.
Ice with a mixture of icing sugar and a small amount of warm water. Once smooth, add the food dye and pour over the cooled cake, sparkly glitter is an optional extra.