Vanilla Cake

• servings: 10 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

CAKE

300g all purpose flour

2 ½ tsp baking powder

¼ tsp cooking salt (kosher salt)

4 large eggs (50 - 55g each), at room temp

1 ½ cups caster sugar

115g unsalted butter (cut into 1.5cm cubes)

1 cup milk (full fat)

3 tsp vanilla extract

3 tsp vegetable or canola oil

225g butter (softened)

500g soft icing sugar (sifted)

3 tsp vanilla extract

2 - 4 tbsp milk (to adjust thickeness, if needed)

Directions

ABBREVIATED RECIPE

Beat eggs and sugar until triple in volume, gently add flour in 3 batches. Temper hot milk and butter with bit of batter, then slowly beat into cake batter. Bake in 3 pans for 22 minutes, cool inverted then frost.

FULL RECIPE

Preheat oven to 180°C for 20 minutes before starting the batter. Place shelf in the middle of the oven.

Pans: Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper.

Dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs until aerated: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.

Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.

Triple volume: Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Heat milk-butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).

Add flour in 3 batches: When the egg is whipped, add the flour in 3 batches beating for 5 seconds on speed 1 in between each addition. Once all the flour is in, beat for another 5 - 10 seconds until you can't see any flour, then stop beating the cake batter straight away.

Combine milk, vanilla & oil: Pour hot milk, vanilla and oil into the now empty flour bowl.

Temper: Add about 1 ½ cups (2 ladles or so) of the cake batter into the hot milk. Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on speed 1 then pour the hot milk mixture into the cake batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on speed 1 for 10 seconds - batter should now be smooth and pourable.

Bake: Pour batter into pans - 560g batter per pan.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles.

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Cool: Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Frost: Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam.

Cream butter: Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.

Add icing sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition

• Calories: 339 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Cholesterol: 91 mg
• Sodium: 97 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 1 g
• Total Sugars: 31 g
• Protein: 6 g