Quick Dessert

Easy vanilla butter cake

Name: Easy vanilla butter cake
Yield: 15
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

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This one bowl method is fantastic for busy bakers.

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

Method

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.