My first attempt at this recipe and traditionally it should have baby pink glossy icing rather than the vivid pink use colouring rather than gel if you want a baby pink.
I used to enjoy a slice of this cake when I worked in an office in London above a well known bakery chain. Grease and line a 22cm by 30cm baking tin 9x12 inches. Preheat the oven to Celsius. Mix flour and baking powder together and add to mixture gradually with eggs. Add each egg one at a time with a third of the flour to mix in evenly to the creamed mixture. Add vanilla essence and milk to mixture until it is a consistency that it drops easily from a spoon.
Transfer mixture to the baking tray and cover the top with foil to get an even bake. Bake for 50 minutes. Use a cake tester or knife to ensure cake is cooked, tester when inserted in cake should be clear of mixture. Allow cake to thoroughly cool down after baking. Once cooked make a watery sugar syrup using a teaspoon or two of icing sugar and warm water.
Drizzle over cake. In a bowl sieve the g icing sugar and then add food colouring. I used food gel and a little water for mine as gel not liquid enough. Mix together gradually to get a consistency that runs of the spoon but not to wet that it slides of the cake. Be quick to spread the icing quickly on the cake before it sets. Trim cakes edges for neatness, decorate if desired and slice into rectangular blocks.
Approx 16 slices depending on what portion size you require. I tried to use icing sugar to lighten up my vivid pink, which did not work so I opted for white chocolate stars! Set your Cookies! And bake them later. We use cookies to provide you with a better experience when using Cookpad and support our mission to make everyday cooking fun. Some cookies are necessary to use our services and make sure they work properly.
