EASY VANILLA BUTTER CAKE

INGREDIENTS

• 450g (3 cups) self-raising flour
• 150g (1 cup) plain flour
• 440g (2 cups) caster sugar
• 6 eggs, at room temperature
• 300g butter, cubed, at room temperature
• 310ml (1 1/4 cups) milk
• 3 teaspoons vanilla essence
• Melted butter, to grease

How to Make

1.Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven.

2.Place the self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.

3.Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

4.Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

NUTRITION

• 1891 kj
  ENERGY
 
• 19g
  FAT TOTAL
 
• 12g
  SATURATED FAT
 
• 2g
  FIBRE
 
• 8g
  PROTEIN
• 135mg
  CHOLESTEROL
 
• 370.02mg
  SODIUM
 
• 31g
  CARBS (SUGAR)
 
• 60g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.

Note that over-beating can cause this cake to crack.

VARIATIONS

Easy vanilla butter cake in other cake pans: For a round 20cm pan (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes; 25cm square (serves 20-25), bake at 140C for 2 hours; 80ml/ 1/3 cup capacity muffin pans, lined with patty papers, bake at 180C for 25 minutes then repeat with the remaining mixture in batches (makes about 50).

Rich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence. When baking, use the following times: Round 25cm pan, 2 1/2 hours at 140C; 25cm square pan (serves 20-25) 2 hours at 140C; 80ml/ 1/3 cup muffin pans for cupcakes, bake at 180C for 25 minutes, the full recipe will make about 50. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes.