ingredients
serves 10 - 12
100 g (4 oz) margarine
350 g (12 oz) sugar
2 eggs
50 ml (2 fl oz) red food colouring
30 g (2 tbsp) unsweetened cocoa
250 g (9 oz) plain flour
5 g (1 tsp) salt
225 ml (8 fl oz) buttermilk
5 ml (1 tsp) vanilla essence
5 g (1 tsp) bicarbonate of soda
5 ml (1 tsp) white wine vinegar
for the icing
45 g (3 tbsp) flour
225 g (8 oz) sugar
225 ml (8 fl oz) milk
225 g (8 oz) butter
5 ml (1 tsp) vanilla essence
method
1. Cream the margarine and sugar until fluffy, then beat in the eggs.
2. Make a paste of the food colouring and cocoa. Add to the butter mixture and blend well.
3. Sift the flour and salt. Gradually add to the butter mixture, alternating with the buttermilk and vanilla.
4. Stir the bicarbonate of soda into the vinegar in a large spoon, holding it over the mixing bowl as it foams. Add to the cake mixture stirring well.
5. Grease two 20 cm (8 in) cake tins. Divide the mixture between them and bake for 30 minutes at 180°C (350°F) Gas 4. Cool.
6. To make the icing, stir the flour, sugar and milk over a very low heat until thick.
7. Cream the butter with the vanilla until it is very light.
8. Beat the cooked mixture into the butter until the icing has the texture of whipped cream.
9. To assemble the cake, put one layer, upside down, on a serving dish.
10. Spread with one third of the icing.
11. Gently place the second layer, right side up on top. Spread the sides of the cake with icing, and finally the top.
