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  1. Mix sugar into water and add the yeast.
  2. Leave to stand for 10 minutes until yeast rises in foam on top of the water.
  3. Cream sugar, add sugar gradually, and keep creaming.
  4. Whip eggs, then fold into creamed butter and sugar.
  5. Mix caramel colouring into yeast with vanilla extract and add to the creamed butter mixture.
  6. Add sifted dry ingredients. Blend in well.
  7. Spoon into well buttered, shallow baking tin, about 2" deep.
  8. Put into preheated oven 350 °F for about 50–60 minutes or until a tester inserted in the middle comes out clean (do not open oven before 30 minutes).
  9. Set on cake cooler and cut into squares for serving.