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Add a photoServings: 4
Ingredients
- 8 c. Cake-and-pastry flour
- 6 c. Granulated sugar
- 1/4 c. Baking pwdr
- 2 tsp Salt
- 3 1/3 c. Basic Cake Mix [above]
- 3/4 c. Lowfat milk
- 2 Tbsp. Poppy seeds
- 1 Tbsp. Orange rind, grated
- 2 tsp Lemon rind, grated
- 1/2 c. Vegetable oil
- 2 x Large eggs
- 2 tsp Vanilla
- 1 pkt Cream cheese [250g]
- 2 tsp Vanilla
- 1 c. Icing sugar, sifted
Directions
- Basic Cake Mix:In large bowl, mix together flour, sugar, baking pwdr and salt till well combine.
- [To store: transfer to airtight container, store in cold dry place for up to 2 months. Stir well before using.]
- Makes sufficient for 4 cakes.
- Cake:In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, lowfat milk, poppy seeds, orange and lemon rinds for 2 min. Add in oil, Large eggs and vanilla; reduce speed to low and beat for 1 minute.
- Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 min or possibly till cake tester inserted in centre comes out clean. Let cold in pan on rack.
- Icing:In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or possibly till blended. Add in icing sugar; beat for 1-1/2 min or possibly till smooth and creamy.
- Makes 1-1/2 c.
- Cake Tips:1. to measure dry ingredients properly, spoon into dry measure till heaping without packing or possibly tapping, then level off with straight edge of knife.
- 2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
- 3. Cakes can be well wrapped and frzn for up to 2 weeks.
- 4. Bake as cupcakes in 18 paperlined muffin c. in 375F 190C oven for 20 min.
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