4 oz butter
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Cream butter & sugar, beat in eggs one at a time beating each well, add vanilla essence.
Sift flour, baking powder & salt & add alternately with the milk.
Spread into greased swiss roll tin.
Bake 180 degC 30 mins.
When cold cut in half crosswise. Split each piece horizontally & fill with frosting.
Frosting:
4 oz butter
1 cup brown sugar, well packed
2 cups icing sugar
2 oz milk
1/2 tsp vanilla essence
2 Tbs evaporated milk
Put butter & brown sugar in small saucepan & melt butter.
Cook mixture gently 2 mins to dissolve sugar.
Very, very gently stir in milk, continue stirring until mixture boils.
Remove & allow to cool until lukewarm.
Beat in icing sugar then fold in evaporated milk & vanilla essence.
Stand aside 5 mins before spreading on cake.