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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
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Wonderful recipe--makes an outstanding dish. Everyone enjoyed very much. Only suggestion: Use 32oz. of Ricotta and you can add more beef-1lb total and 1lb of sausage. But it came out delicious according to recipe. I definitely suggest this! Your guests will not be disappointed.
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