1 hr 10 min.
- For the cake
- 1.333 cups butter
- 1.333 cups superfine caster sugar
- 6 eggs (beaten)
- 2 ½ cups self-rising flour (sifted)
- 1 tsp vanilla extract
How healthy are the main ingredients?egg
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 30cm x 25 cm|12" x 10" baking tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine. Stir in the flour and vanilla and mix well until the mixture is smooth.
Spoon into the tin and bake for 30-35 minutes until golden and springy to the touch. Insert a skewer into the middle of the cake- it should come out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until soft and creamy. Gradually sift in the icing sugar, beating well, then beat in the milk until smooth.
Spread the buttercream over the top of the cake and cut the cake into squares. Decorate the squares with chocolate beans and jelly sweets.