This Seasonal Vanilla Cake is sweet and light and is perfect for afternoon tea!
Prep time: 1 hour
Cook time: 40 minutes @165°C Fan / 185°C / 375°F / Gas Mark 5
Medium Recipe
Serves 12
Ingredients:
290g sieved self-raising flour;
3tsp sieved baking powder;
290g caster sugar;
1/2tsp salt;
110g softened unsalted butter;
4 eggs;
200ml milk;
3tsp vanilla extract;
2tsp vegetable oil or baking oil.
Ingredients for the icing:
200g softened unsalted butter;
420g icing sugar;
3tbsp milk;
4tsp vanilla extract.
Recipe:
1. Heat the oven to 165°C Fan / 185°C / 375°F / Gas Mark 5 and line x2 19cm diameter cake pans with butter.
2. In a large mixing bowl, whisk together 290g caster sugar and 110g softened unsalted butter until fluffy and light. Then fold in 290g sieved self-raising flour; 3tsp sieved baking powder and 1/2tsp salt until thick and smooth.
3. Whisk in 4 beaten eggs, 200ml milk, 3tsp vanilla extract, and 2tsp oil until smooth and lump-free.
4. Pour the mixture evenly into the 2 cake tins until even and all mixture is used. Place in the oven at 165°C Fan / 185°C / 375°F / Gas Mark 5 for 40 minutes or until a skewer comes out clean.
For the icing:
1. Using a fork, cream 200g softened butter and 420g icing sugar together until fluffy and smooth. Stir in 3tbsp milk and 4tsp vanilla extract until fully combined.
2. Using a spatula sandwich the 2 cakes together using part of the icing. Then, using the rest of the icing, ice the rest of the cake until all the icing is used up.
3. Leave on the side to set for about an hour before eating!
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