Breakfast Recipes Breakfast Special Breakfast


Snipdoodle is a simple delicious cake,sprinkled with cinnamon sugar served warm or at room temperature for breakfast or tea.


225g margarine
280g castor sugar
2 eggs
375g flour
4 tsp. baking powder
½ tsp. salt
280ml. milk
60g sugar combined with 1 tsp. cinnamon


  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, cream the margarine and the sugar till light and fluffy, then beat in the eggs one at a time.
  3. Sift the flour, baking powder and the salt together into another bowl and beat 3 tablespoons of this mixture into the egg mixture, then beat in 3 tablespoons of the milk. Continue adding the flour and milk, alternatively in similar amounts, beating until the batter is smooth.
  4. Lightly butter and flour a 20×30 cm shallow baking tin. Invert the tin and rap it on the edge of the table to knock out any excess flour.
  5. Pour in the batter and bake in the middle of the oven for 45minutes, or until the cake  comes slightly away from the edge of the tin and is firm to the touch. A toothpick inserted into the centre should come out dry and clean.
  6. Sprinkle the top of the cake with cinnamon-sugar and cut the cake into 2 inch squares.

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