THESE DAINTY AND DELICIOUS LITTLE CAKES WOULDN’T
HAVE LOOKED OUT OF PLACE ON MARIE ANTOINETTE’S
NIGHTSTAND. STEAL THE SHOW AT YOUR NEXT TEA PARTY.
125 g butter or margarine, softened
250 ml (1 cup) sugar
2 extra-large eggs
5 ml (1 tsp) lemon essence
10 ml (2 tsp) grated lemon rind
500 ml (2 cups) cake flour
10 ml (2 tsp) baking powder
1 ml (pinch) salt
80 ml (? cup) Spur Salad & French Fry Dressing
100 ml milk
750 ml (3 cups) icing sugar
30 ml (2 Tbsp) fresh lemon juice
45–60 ml (3–4 Tbsp) warm water
5 ml (1 tsp) grated lemon rind
A few drops yellow food colouring
Cream butter and sugar together. Add eggs one at a time, beating well after each addition, until light and creamy. Add essence and lemon rind.
Sift flour, baking powder and salt together. Add to butter mixture, alternating with Spur Salad & French Fry Dressing and milk. Mix well until smooth.
Turn out into a lined and greased 23 x 29 cm roasting or oven pan. Bake at 180°C for about 20 minutes. Cool slightly in the pan before turning out onto a wire rack to cool completely. Cut into squares or any other shapes of your choice.
For the icing, sift icing sugar. Add lemon juice and enough water and whisk to a smooth, runny consistency. Add lemon rind and colouring. Ice the top of the cake squares on a wire rack, over a tray. Re-use icing that dripped into tray.
Butter cake: Bake in two greased, 20 cm cake pans for about 25 minutes.
Jelly cakes: Omit lemon essence and lemon rind. Add 3/4 of a packet of jelly powder (flavour of your choice) to cake batter and sprinkle remaining 1/4 packet jelly powder over the icing.