Beer Box Cake

BEER BOX CAKE Recipe suits the 24 x 600 ml Frantellewater box/tray. Line the box with aluminium foil, and then cover the foil with baking paper. Have the baking paper extend slightly beyond the sides. This will ensure the rising cake will not stick to the foil.

VANILLA

500 ml water

750 ml caster sugar

150 ml oil

965 ml plain flour

10 ml vanilla

30 ml baking powder

8 extra large eggs Preheat oven to 180°C. Bring water, oil and vanilla to the boil. Cool (by standing pot or jug in cold water if in a hurry). Beat eggs and sugar well. The sugar must be dissolved. Add sifted flour and baking powder in stages. Carefully add liquid mixture, folding in with a metal spoon. Do not overmix. Pour into tray. Bake for 30 – 35 minutes. Cool to room temperature. Decorate.

CHOCOLATE

500 ml water

750 ml caster sugar

150 ml oil

875 ml plain flour

90 ml cocoa

30 ml baking powder

10 ml vanilla 8 extra large eggs

Preheat oven to 180°C. Bring water, oil, cocoa and vanilla to the boil. Strain. Cool (by standing pot or jug in cold water if in a hurry). Beat eggs and sugar well. The sugar must be dissolved. Add sifted flour and baking powder in stages. Carefully add liquid mixture (all at once), folding in with a metal spoon. Do not overmix. Pour into tray. Bake for 30 – 35 minutes. Cool to room temperature. Decorate.