Cook Time: 55 mins
What you need
- 350g/12oz Odlums Cream Plain Flour
- 2 teaspoons Odlums Baking Powder
- 225g/8oz Sugar
- 175g/6oz Butter/Margarine (at room temperature)
- 4 Eggs
- 2 teaspoons Goodall’s Vanilla Essence
- 200ml/7 fluid oz Milk
Topping
- 75g/3oz Butter/Margarine
- 75g/3oz Cooking Chocolate or 68g Yorkie Bar
- 225g/8oz Icing Sugar (sieved)
- 2 teaspoons Goodall’s Vanilla Essence
- 2 tablespoons Milk
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 25cms x 20cms/ 10″ x 8″ roasting tin or deep cake tin.
- Sieve the flour and baking powder into a bowl and leave aside.
- In a large mixing bowl, beat together the sugar and margarine until creamy, scraping down the bowl occasionally!
- Add the eggs two at a time, beating well after each addition. Stir in the vanilla essence.
- Add the flour mixture alternately with the milk, stirring well after each addition.
- Pour mixture into the prepared tin and bake for about 45 to 55 minutes or until a knife or toothpick inserted into the centre comes out clean!
- Cool completely.
- Meanwhile make the topping by melting the margarine and chocolate together over a low heat. Gradually beat in the icing sugar alternately with the milk and vanilla essence. Allow topping to get cold and thicken.
- Spread over cold sponge and cut into squares.
Notes:
As an alternative, these squares can also be made without the topping and some sliced strawberries and cream placed on top of each square and served for dessert.
