Cooking Instructions
- 1
Cream sugar and cooking oil
- 2
Mix all the dry ingredients, flour baking powder and salt
- 3
Once you achieve a smooth consistency add one egg at a time and whisky, add vanilla essence
- 4
Add dry ingredients to wet ingredients as you alternate with milk
- 5
Pour salt on big sufuria and preheat for 10 minutes
- 6
Grease your baking tin and dust with flour
- 7
Pour your batter on your baking tin and put on your big sufuria
- 8
Cover and put hot charcoal on top and bake for 35-40 minutes
- 9
Check with a toothpick or knife, if it comes out clean know it is ready
- 10
Leave it to cool then serve
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