- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
8 servings
suggest servings
| 2 | cups | flour, all-purpose | |
| 1 1/2 | cups | sugar | |
| 3 1/2 | teaspoon | baking powder | |
| 1 | teaspoon | salt | |
| 1/2 | cup | vegetable margerine | |
| 1 | cup | milk | |
| 1 | teaspoon | vanilla essence | |
| 3 | whole | eggs |
Put all in a bowl and with an electric mixer wisk until it becomes nice and creamy.
Transfer batter to prepared pan(of the diameter of about 20cm and greased with margerine and on the margerine dash some flour)
Cook for about 40 min at 180 degrees but the truth is that you need to open the oven put in the cake (right in the middle) a long toothpick and if the toothpick comes out perfectly dry than the cake is ready to be taken out from the oven.
THE IMPORTANT THING IS THAT NEVER EVER OPEN THE OVEN BEFORE 30 MINUTES HAVE PASSED BECAUSE IT WOULD BE A DISASTER
Sorry, no nutrition information for this recipe. Try back later, we're constantly adding more nutrition information on a regular basis.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
This is the recipe I use and have had many, many compliments. I have modified it a bit though. Instead of a top crust I use a crumble topping of ¾ c. flour, ½ c.sugar and ¼ c. marg. Because of the sugar in the topping I reduce the amount in the pie to 1 c.
Add your comment