Vanilla Bundt Cake for World Baking Day
Fuss Free Flavours
Fuss Free Flavours
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Ingredients

  • 4 egg batter. I almost always use Stork in my own baking, I find very little flavour difference, it features in all of Mary Berry’s recipes – if it is good enough for her it certainly is good enough for me, and at half the price of butter it makes financial sense.

Instructions

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